Cauliflower ‘paella’
SERVES 4
This one-pan dinner looks impressive and tastes great, too. Grate the cauliflower if you don’t have a food processor.
YOU WILL NEED
2tbsp lard, ghee or olive oil
340g skinless, deboned chicken breasts (or thighs), chopped into bite-sized pieces 120g uncooked, shelled prawns, halved lengthways
2tbsp unsalted butter
500g cauliflower florets, blitzed into ‘rice’ 2 garlic cloves, finely chopped
2tsp smoked paprika
½tsp ground turmeric
85g chorizo, chopped into small pieces 300ml chicken stock
2 tomatoes, chopped
Finely grated zest and juice of 1 lemon Handful of chopped fresh flat-leaf parsley
HOW TO DO IT
1 Add 1½tbsp of your chosen fat in a large non-stick pan or wok over a high heat. Add the chicken and fry for 3-4 mins or until caramelised on the outside. Remove with a slotted spoon or tongs and set aside in a bowl. Do this in batches and avoid overcrowding your pan. It doesn’t need to be cooked through.
2 Add the remaining ½tbsp fat to the pan and add the prawns, frying for less than a min until they turn pink. Remove from the pan and set aside.
3 Reduce the heat to medium and add the butter to the pan. Add the cauliflower ‘rice’, garlic, paprika and turmeric, and mix until evenly coated. Cook for 4-5 mins, stirring continuously.
4 Now add the chorizo and chicken stock to the pan. Cover with a cartouche. Leave to simmer for 10 mins, then discard the cartouche.
5 Return the chicken pieces (including any resting juices) to the pan, along with the tomatoes.
6 Simmer, uncovered, for 5 mins more, adding the prawns at the last min to gently reheat them without overcooking. Taste and adjust the seasoning with salt and pepper as needed.
7 Just before serving, stir in the lemon zest and juice and scatter the parsley over the top.