surf and turf paella
with cauliflower rice
Ingredients:
Chicken Breast – 300g
Seafood (cooked selection) – 200g
Cauliflower – 1 Medium Sized (chopped finely)
Oil Spray
Stock – 1 Cube in 1 Cup of Water
Onion – 1 Whole Diced
Peas – 1 Cup
Red Pepper – 1 Whole (diced)
Coriander – 2tbs (roughly chopped)
Paprika – 2tbs
Chili Flakes – 1tsp
Garlic – 2 Cloves
Tomato Puree – 1tbs
Lemon – Squeeze to Serve
Salt and Pepper
Method:
Heat a large non-stick pan over a medium/high heat with a few sprays of low cal cooking spray. Add the onion to the pan and cook until soft along with the garlic, then toss in the chicken and sizzle until golden brown. Next add the chili and paprika along with the red pepper stirring until the spices are mixed evenly.
After a little while, when the peppers are softening, put the cauliflower rice, tomato puree and a cup of stock into the pan leaving to simmer on low heat for 5 mins. Then add the peas, seafood and a good amount of seasoning (to taste) and leave for another 5 mins. After this time the ‘rice’ should have bite to it but absorbed the stock, if not leave to simmer a little longer. Once the Paella looks fluffy with a thick coating of sauce serve into two big bowls, add a squeeze of lemon if you fancy and enjoy!
