For an extra layer of flavor, consider adding a pinch of smoked paprika along with the other spices. If you don't have fresh thyme, 1/2 teaspoon of dried thyme can be substituted. Adjust the amount of chorizo based on your spice preference. For a milder dish, use a sweet chorizo instead of a spicy one. To ensure even cooking, make sure the tilapia fillets are fully thawed before adding them to the paella. Feel free to add other vegetables such as corn, green beans, or zucchini for added texture and nutrients.
Mexican Paella with Cauliflower Rice
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS85
A vibrant and flavorful grain-free paella, infused with the rich tastes of Mexico. Featuring spicy chorizo, tender chicken, flaky tilapia, and the delightful lightness of cauliflower rice, this dish is a showstopper for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol74 mg
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Fiber3 g
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Protein29 g
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Saturated Fat8 g
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Sodium1244 mg
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Sugar5 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a paella pan or large skillet over medium-high heat, add the chorizo. Cook, breaking it up with a spoon, until browned and the fat is rendered, about 5 minutes. Add the chicken and cook until no longer pink, about 5 minutes. Transfer the chorizo and chicken to a plate, leaving the flavorful drippings in the pan.
02
StepReduce the heat to medium. Add 2 cups of cauliflower rice to the pan and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the diced onion, bell pepper, salt, and pepper. Cook until the vegetables begin to soften, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
03
StepPour in the canned diced tomatoes, then add the bay leaves, thyme, saffron, and basil. Mix well to combine all ingredients. Return the cooked chorizo and chicken to the pan. Stir in the water, tomato paste, and crumbled bouillon cubes, ensuring everything is well incorporated. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15 minutes.
04
StepRemove the lid and gently fold in the frozen peas and the remaining 1 cup of cauliflower rice. Arrange the thawed tilapia fillets on top of the paella mixture. Cover the pan again and steam for another 10 minutes, or until the fish is cooked through and flakes easily with a fork.
05
StepRemove the lid and check for doneness. Gently break apart the tilapia fillets with a wooden spoon and stir to incorporate the chunks of fish into the paella. Be careful not to over-stir and break the fish into very small pieces.
06
StepServe the paella hot, directly from the pan for a rustic presentation. Garnish with fresh parsley or cilantro, if desired.
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Lorna Konopelski
Jun 19, 2025This recipe is fantastic! The flavors are so vibrant, and it's a great way to enjoy paella without the rice.
Zelma Krajcik
May 8, 2025I've tried a lot of paella recipes, and this one is definitely a winner!
Lexi Torphy
May 2, 2025Great and delicious recipe, thank you for sharing!
Sigurd Ohara
Nov 7, 2024Easy to follow and delicious. I'll definitely be making this again.
Talia Koepp
Oct 14, 2024I substituted shrimp for the tilapia, and it was equally delicious.
Loyce Huel
Oct 11, 2024This is a great weeknight meal. Quick, easy and tasty!
Sheridan Heller
Aug 18, 2024The saffron really makes this dish special. I added a little extra for a more intense flavor.
Tina Ferry
Aug 3, 2024The flavors work so well together. I will make this again for sure!
Cornelius Langworth
Jul 21, 2024Very delicious and healthy!
Lauriane Schaeferullrich
Jul 9, 2024I was a bit skeptical about using cauliflower rice, but it turned out amazing. My family loved it!