Cauliflower Rice Seafood Paella | Madeleine Shaw | Wild Dish
- 8 years ago
Madeleine Shaw shares a Spanish classic - Seafood Paella, but with a healthy twist. She substitutes traditional paella rice with Cauliflower rice, making it low carb and adding a fantastic crunch to the dish.
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Recipe
Serves 4
Ingredients
½ tsp of chilli flakes
1 cauliflower
150g of monkfish
1 white onion
150g of prawns
4 garlic cloves
20 cleaned mussels
1 can of chopped tomatoes
500ml of chicken stock or fish stock
10g of flat leaf parsley
200g of peas
100g of chorizo
1 lime (juice of whole, ½ zest)
Olive oil to serve
METHOD
Heat the stock to a high simmer, add the saffron then take it off the heat and leave to the side.
Finley chop the onion. Heat 1 tbsp of oil in a large pan and throw in the onion and garlic for 5 minutes until golden.
Add the tomatoes and cook for another 5 minutes then add in the chilli and stir well leave this cook on a low simmer for 5 minutes while you prepare the cauliflower rice.
Roughly chop the cauliflower and place it in the food processor pulse until the cauliflower in broken down into a rice like size.
Place the rice and stock in with the tomatoes and cook for 15 minutes on a medium simmer stirring every few minutes.
Cut the monk fish into chunks.
Throw in the prawns, mussels and monkfish with the paella and cook for 5 minutes.
Just before serving throw in the peas and lime zest juice and serve and a drizzle of olive oil and sea salt.
Thanks to Can Verru Villa http://canverruibiza.com
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Follow Madeleine Shaw:
http://youtube.com/msha2350
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http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
Subscribe to Wild Dish: http://bit.ly/SubWildDish
Recipe
Serves 4
Ingredients
½ tsp of chilli flakes
1 cauliflower
150g of monkfish
1 white onion
150g of prawns
4 garlic cloves
20 cleaned mussels
1 can of chopped tomatoes
500ml of chicken stock or fish stock
10g of flat leaf parsley
200g of peas
100g of chorizo
1 lime (juice of whole, ½ zest)
Olive oil to serve
METHOD
Heat the stock to a high simmer, add the saffron then take it off the heat and leave to the side.
Finley chop the onion. Heat 1 tbsp of oil in a large pan and throw in the onion and garlic for 5 minutes until golden.
Add the tomatoes and cook for another 5 minutes then add in the chilli and stir well leave this cook on a low simmer for 5 minutes while you prepare the cauliflower rice.
Roughly chop the cauliflower and place it in the food processor pulse until the cauliflower in broken down into a rice like size.
Place the rice and stock in with the tomatoes and cook for 15 minutes on a medium simmer stirring every few minutes.
Cut the monk fish into chunks.
Throw in the prawns, mussels and monkfish with the paella and cook for 5 minutes.
Just before serving throw in the peas and lime zest juice and serve and a drizzle of olive oil and sea salt.
Thanks to Can Verru Villa http://canverruibiza.com
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.