Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Chorizo & Seafood Paella
Ingredients
Directions
Ingredients
2 c
chicken stock
Jump
2
pinches of saffron threads (15 to 20 threads)
Jump
1
head cauliflower, coarsely chopped
Jump
2 tbsp
ghee or coconut oil
Jump
5 oz
Spanish chorizo, thickly sliced
Jump
2
red bell peppers, seeded and diced
Jump
2
fresh tomatoes, diced
Jump
1 lg
onion, chopped
Jump
4
cloves garlic, minced
Jump
1 tbsp
tomato paste
Jump
1 tsp
sweet paprika
Jump
1 tbsp
smoked paprika, plus more to serve
Jump
1 sm
bunch of fresh flat-leaf parsley, leaves and stems chopped separately
Jump
8
jumbo shrimp, peeled, with tails intact, and deveined
Jump
14 oz
mussels, cleaned
Jump
10 oz
clams, cleaned
Jump
extra virgin olive oil, for drizzling
Jump
½
lemon, juiced
Jump
Chorizo & Seafood Paella

Pete Evans creates caveman-friendly recipes in his cookbook, The Paleo Chef. All recipes are free of gluten, grain and dairy. 

Spain is regarded as being at the forefront of the modern culinary movement, and a lot of chefs from around the world, including myself, make pilgrimages to this wonderful country to experience the most creative kitchens in the world. Some people may think it sacrilege to change rice, the main ingredient in paella, to cauliflower. However, one of the fathers of modernist cuisine, Ferran Adrià, from the former elBulli restaurant in Roses, Spain, reinvented couscous by cutting cauliflower into match head–sized pieces so that it resembled tiny couscous grains. This version of paella captures the essence of a great paella—without rice. I hope you enjoy this modern approach to a classic.

4-6 servings

  1. Pour the stock into a saucepan, place over medium heat, and bring to a simmer. Remove from the heat, stir in the saffron threads, and set aside to infuse for 5 to 10 minutes.
  2. Meanwhile, put the cauliflower in a food processor and process into tiny pieces resembling the size of rice. Set aside.
  3. Heat the ghee in a large frying pan over medium heat, add the chorizo, and fry until golden and crispy, turning once, about 1 minute. Add the red bell peppers, tomatoes, onion, garlic, tomato paste, and sweet and smoked paprika and cook until the vegetables are soft, 2 to 3 minutes. Pour in the warm stock, add the parsley stems, and bring a boil. Add the shrimp, mussels, and clams; place a lid on the pan and cook until the mussels and clams are open and the shrimp are cooked, 2 to 3 minutes. Add the cauliflower, cook for 1 minute, and season with sea salt and freshly cracked black pepper.
  4. To serve, transfer to a serving bowl. Garnish with the parsley leaves, drizzle with olive oil and lemon juice, and sprinkle with smoked paprika.

Reprinted with permission from The Paleo Chef, by Pete Evans, copyright 2014, published by Ten Speed Press, an imprint of Penguin Random House LLC.