Saffron-Cauliflower 'Paella' with Chorizo & Scallops

A vibrant, grain-free interpretation of the Spanish classic, replacing traditional short-grain rice with finely riced cauliflower to keep it strictly low-carb without sacrificing the iconic smoky arom

Zutaten

• 500 grams Cauliflower (riced)
• 100 grams Spanish Chorizo (cured)
• 6 pieces Large Scallops
• 0.5 teaspoon Saffron threads
• 1 teaspoon Smoked Paprika (Pimentón)
• 100 milliliters Fish stock
• 0.5 piece Red Bell Pepper (diced)
• 2 tablespoons Extra Virgin Olive Oil

Zubereitung

1. Steep saffron threads in warm fish stock for 10 minutes to release the vibrant golden color.
2. Heat olive oil in a wide paella pan over medium-high heat. Sauté chorizo until the fat renders out and the oil turns deep red.
3. Add the riced cauliflower and red bell pepper to the pan. Spread into an even layer and do not stir for 4 minutes to create a light crust.
4. Pour in the saffron-infused stock and sprinkle with smoked paprika. Simmer for 3-5 minutes until the cauliflower is al dente and liquid is absorbed.
5. In a separate hot pan, sear the scallops for 90 seconds per side until a golden-brown crust forms.
6. Arrange the scallops on top of the cauliflower, garnish with fresh parsley and serve directly in the pan.

Weitere Rezepte

• Masala-Kardamom-Haferflocken mit Kokos-Crunch
• Chorizo-Dattel-Spieße mit Mandel-Minz-Pesto
• Herzhafte Spaghetti mit Wienerle und Ketchup-Reduktion
• Geröstete Rote-Bete-Pasta
• Ragù Bolognese – Triumph der Langsamkeit
• Geräucherte Paprika-Auberginen-Paella mit Safran-Mandelsplittern

Alle Rezepte entdecken · KitchenMagic-Startseite