Faye’s veggie-carb paella

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Faye’s veggie-carb paella
serves 2

Paella is arguably the national dish of Spain. For me there are three things that normally define paella – short grain rice, smoked paprika and saffron. Here we’re playing around with a slow-carb (or really, veggie carb) version using cauliflower instead of the rice. Of course it’s a completely different beast, but still delicious and filling. Purists, of course are welcome to use rice instead.

for the paella:
2 chorizo
1/2 head cauliflower
1 can tomato (400g / 14oz)
2 teaspoons smoked paprika
pinch saffron threads
for the spanish salad:
1 tablespoon sherry vinegar
handful cherry tomatoes
large handful flat leaf parsley leaves

1. paella: Heat a large frying pan (skilliet) on a high heat. Slice chorizo into coins.

2. Add a few tablespoons oil to the pan and fry the chorizo, stirring every now and then for a few minutes or until chorizo are starting to brown.

3. Meanwhile, chop cauliflower into tiny trees, about half the size of a grape.

4. When the chorizo is starting to bown, add the tomato, paprika and saffron to the pan and stir to break up the tomato a little.

5. Add the chopped cauli to the pan with 3 tablespoons water and stir to coat in the sauce.

6. Adjust the heat so the sauce is simmering and let the cauli simmer away for about 8 minutes.

7. salad: Combine vinegar with 2 tablespoons extra virgin olive oil. Taste and season.

8. Chop tomatoes in half and add to the dressing. Add the parsley and leave to toss at the table.

9. paella: When the cauli is tender. It’s good to serve.

prepare ahead?

A great dish to cook ahead and reheat gently in the oven or on the stove. The salad, will be OK made in advance but better fresh, if you can.

leftover potential

Will keep in the fridge for a few weeks.

variations for fun

real-carb paella – skip the cauliflower and add in 2 cups of cooked short grain rice instead. It won’t need the additional water.

vegetarian / vegan – replace the chorizo with a drained jar of roast red peppers. No need to fry them, just add to the pan with the cauliflower. Vegetarians may like to serve wiht a little crumbled feta on top for a boost of protein. Vegans might enjoy it with a spinking of roast almonds (especially if you can get your hands on some Spanish marcona almonds).

cant find or afford saffron – no problem, just leave it out.

a more spanish salad – add in a few very fine slices of red onion.

can’t find sherry vinegar – replace with white or red wine vinegar.

problem solving guide

cauliflower too crunchy – next time chop more finely (or try grating it in a food processor). For now just cover and keep cooking until tender. A little more water will help. Also make sure you’re simmering fairley rapidly, if the temp is too low it will take forever to cook.

paella too dry / burning on the bottom – reduce the heat and simmer less rapidly and add in a few more tablespoons of water to help calm things down and moisten.

bitter flavours – could be too much paprika or too much saffron – drizzle with a little good extra virgin olive oil to calm things down and next time reduce the amount of spices. Or try a different spice supplier.

serving suggestions

I like to serve the pan in the middle of the table so everyone can help themselves.

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