I borrowed this recipe from one of my favourite 'celebrity' personal trainers - Emily Skye. Her blog is great and she posts lots of inspirational and motivational stuff on her facebook & instagram accounts - please go and check her out.
She is also currently pregnant, so it's really interesting to see her document what it is like going through pregnancy as a fitness professional.
I love the Spanish seafood dish, paella, but I always find I walk away feeling bloated and heavy (perhaps I love it too much!?) However I have found this delicious recipe that uses cauliflower instead of rice. I personally feel it tastes even better, not to mention being healthier for you! It might not be a quick dish to make, but it is definitely worth it!
1 large head of cauliflower
200 gm raw prawns
1/2 chicken breast
1 chorizo sausage
2 cups chicken broth
1 small red capsicum
I onion, finely sliced
4 cloves of garlic, minced
1 tin diced tomatoes, drained
4 Tbsp. Olive oil
1 tsp. Salt
1/2 tsp pepper
1/2 tsp paprika
1 pinch of saffron threads
Fresh rosemary to garnish
Prepare your ‘rice’ by chopping your cauliflower into manageable pieces before putting in a food processor on ‘pulse’ until it forms a rice-like texture. Then set aside.
Heat olive oil in a large skillet over medium heat and saute the chorizo until it is lightly browned. Then remove the chorizo and set it aside.
Cut the chicken up into bite-sized pieces and cook in the skillet until lightly browned. Then set aside with the chorizo.
Add the onion, garlic, tomato and pepper to your skillet and cook until the onions start to run translucent.
Add the cauliflower and chicken broth and stir until bubbling.
Turn the heat right down, add the salt, saffron, paprika and allow it to simmer for 10-15 minutes or until the cauliflower starts to go tender.
Fold the prawns into the mixture.
In a separate saucepan heat a small amount of water (about 2 cm deep). Rinse your mussels before adding them to the saucepan and then place the lid on so that they can steam for about 3-4 minutes. Discard any mussels that did not open and then add the opened ones to your paella, along with your chorizo and chicken.
Remove from the heat and serve with a segment of lemon and a sprig of rosemary.