INGREDIENTS

1 pound raw jumbo shrimp, peeled and deveined

1 pound fresh mussels, debearded and cleaned

1 /2 pound sugar and nitrate free Chorizo

4 Cups Cauliflower Rice

1 cup sugar free tomato puree
1 large tomato, diced

1/ 2 cup cherry tomatoes

1 medium onion, chopped

4 garlic cloves, minced

1/2 cup extra virgin olive oil

1/2 tsp smoked paprika

2 1/2 cups broth

1 tsp Spanish saffron
Sea Salt + Pepper

Fresh parsley

Lemon

STEPS

Heat a paella pan or large frying pan on medium-high, add olive oil and garlic saute for 2 minutes.  Add onions, diced tomatoes and sausage to pan, cook for 3 minutes
Add tomato puree and broth, season with smoked paprika, sea salt and pepper.
Once the broth comes to a boil, add 1 cup of cauliflower rice to the pan and then gently distribute the rice throughout the pan.
After 5 minutes, add shrimp and mussels, lower heat and simmer till broth absorbs about 10 minutes. 

Remove from heat and cover, rest for 5 minutes.

Garnish with parsley and lemon juice.