Cauliflower Rice Paella

This is a low-carb interpretation of a very decadent and traditional dish in Spain. Although it's rice-free, it is still super filling and packed with flavor. I use frozen cauliflower rice because the consistency tastes a bit more like rice since it steams in its own water.

Ingredients:

• 2 sausage links, diced into coins (optional, I sometimes omit because it can be a lot of meat in your final dish)

• 1 tablespoon of olive oil

• 1 package of pancetta

• 10 Argentinian shrimp, deveined and tails removed

• 1 yellow Spanish onion, diced

• 1 red bell pepper, diced

• 3 cloves of garlic, minced

• Kosher salt

• 2 bags of frozen cauliflower rice, 8 oz each

• 2 teaspoons of white wine vinegar

• 2 teaspoons of paprika

• A few threads of saffron

• 1/2 cup of fish stock (you can substitute with veggie stock)

• 1 can of chopped tomatoes or 1 lb of fresh tomatoes, diced

• 1/4 cup of frozen peas

• 2 tablespoons of fresh cilantro

• Half a lemon, freshly squeezed over the final dish

Instructions

1. Heat 1 T olive oil in a large skillet on medium-high heat. Place the sausage in the pan and stir occasionally to prevent burning, once starting to turn brown then add the pancetta into the pan and cook until crisp. Using a slotted spoon, remove the sausage and the pancetta from the pan and set them aside in a bowl.

2. Place the shrimp in the same pan and cook for 2-3 minutes until pink, then move them to the bowl with the sausage and pancetta.

3. In the same pan, add the diced onion, red peppers, garlic, and 2 tsp of kosher salt. Cook for 3-4 minutes until the onions and peppers begin to soften.

4. Add the cauliflower rice and break up until no solid frozen chunks are left. Season with 2 tsp of kosher salt, paprika, and saffron. Allow cooking for 5 minutes.

5. Add the fish stock and tomatoes and allow it all to simmer for 10 minutes or until the cauliflower rice is tender and has absorbed the liquids. Taste for seasoning.

6. Add the peas, pancetta, sausage, and shrimp back into the pan. Mix everything together and allow to cook for 2 minutes.

7. Turn the heat off, squeeze half of a lemon over the pan and sprinkle with fresh cilantro. Enjoy!