As is true with all good paella, the place to start is with a good sofrito. Sofrito; is the spanish name for the of the slowly cooked combination of chopped garlic onion and tomato which is reduced slowly until the onions and garlic have lightly caramelized and turned translucent and the liquid from the tomatoes has almost completely evaporated leaving you with a flavor packed paste to start your paella off in the right direction. This serves as an important first step in the process and allows your paella to have a deeper more complex flavor profile which is especially important for our low carb variation because the cauliflower rice takes much less time to cook than a traditional rice paella would. Since the cauliflower rice cooks quite quickly it is important to coax as much flavor from your ingredients as you can before adding your cauliflower.
Some of what I love about this recipe is that it gives you all of that great paella flavor, texture, and colors in about ½ the time, and it doesn’t leave you feeling full and guilty because of all of the carbs you tend to pack away when eating the traditional dish. Another great aspect of this dish is its versatility, it is so easy to swap out any of the proteins depending on what you prefer. Fish, chicken, chorizo, shellfish, beef, pork, or can be completely vegetarian using tofu soyrizo or fresh veggies and still carry a huge amount of flavor. This is a truly great recipe that I hope everyone can easily master and enjoy to cook for friends and family.
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A personal chef