One Pot Cauliflower Rice Paella

• Gluten free

• Meat

  • 12 oz Chicken sausage, cooked

• Seafood

  • 12 Shrimp

• Produce

  • 1 Bell pepper, orange small
  • 1 cup Cherry tomatoes
  • 4 Garlic cloves
  • 1 Fresh squeeze Lemon
  • 1 Onion, small
  • 1 Parsley
  • 1/2 cup Peas, frozen
  • 1 Red bell pepper, small
  • 1 lb Riced cauliflower

• Canned Goods

  • 1/3 cup Chicken stock
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on lifeisbutadish.com

Ingredients

• 12 shrimp, peeled and deveined
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 2-3 tablespoons olive oil, divided
• 12 ounces cooked chicken sausage, sliced
• 1 small onion, chopped
• 1 red bell pepper, small dice
• 1 orange bell pepper, small dice
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 pound riced cauliflower (about 4 cups)
• 1/3 cup chicken stock (or water)
• 1 cup cherry tomatoes, halved
• 1/2 cup frozen peas
• Fresh squeeze of lemon
• Chopped parsley for garnish

Directions

• 1) In a small bowl toss the shrimp with 1/4 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon paprika, and 1 tablespoon olive oil. 2) Heat a large pan or pot over medium heat. Add the shrimp and cook for 3 minutes on each side. Remove from pan and set aside. Add another tablespoon of olive oil to the same pan and cook the chicken sausage about 5-7 minutes, until browned. Remove sausage from pan. 3) There may be enough oil still in the pan, if not, add one more tablespoon of oil, the onion, bell peppers, and a pinch of salt, and cook for 5 minutes. Add the garlic and cook for 1 more minute. Add the tomato paste and stir to coat. 4) Add the cauliflower rice and remaining salt, turmeric, and paprika, and cook for 2-3 minutes, stirring occasionally. Add stock and cook until liquid evaporates. Should take about 3-4 minutes. 5) Add the tomatoes, peas and just heat through for a couple of minutes. Return the shrimp and sausage to the pan. Turn off heat and add a squeeze of fresh lemon juice. Garnish with chopped parsley and serve immediately!