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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