- 1 head cauliflower, riced in either a food processor or hand grated
- 3 tablespoons light olive oil
- 1 medium brown onion, diced
- 1 red bell pepper (capsicum) diced
- 1 tablespoon garlic, freshly crushed (or 4-5 cloves)
- 1 tablespoon paprika
- 200g chorizo sausage, sliced
- 300g raw prawns
- 250g chicken breast, cut into small cubes
- 100ml chicken stock
- Juice of 2 lemons
- 2 large handfuls parsley
- Salt and pepper to taste
- In a large fry pan over high heat, heat the olive oil until sizzling. Add the prawns, season with salt and cook on each side until just caramelised. Set aside in a bowl.
- In the same oil, fry the chorizo until crisping up and turning brown, infusing the oil with its delicious flavours. Remove from the oil and set aside with the prawns.
- Make the sofrito by lowering the heat to medium and frying the onion, pepper, garlic and paprika. Stir frequently until the onion is becoming translucent and soft, around 5 minutes. Add the chicken and continue to cook until just cooked.
- Add the cauliflower, chicken stock, lemon juice, cooked prawns and chorizo and stir to combine. The cauliflower will take very little time to cook, and should start to soften and be warmed through within 2 minutes. Remove from heat and stir through most of the parsley, leaving a little for sprinkling on serving.
- Leave to cool slightly just before serving – this actually tastes best at a slightly lukewarm temperature.