Best Artichoke And Chicken Sausage Cauliflower Paella Recipes

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MEXICAN PAELLA WITH CAULIFLOWER RICE



Mexican Paella with Cauliflower Rice image

A deliciously tempting, grain-free paella made Mexican style with flavorful chorizo. This recipe has a wonderful earthy background flavor and a deep color. It makes a beautiful presentation for dinner.

Provided by Diana71

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 55m

Yield 8

Number Of Ingredients 18

1 pound chorizo sausage
1 skinless, boneless chicken breast
3 cups cauliflower rice, divided
1 medium onion, diced
1 large yellow or orange bell pepper, seeded and chopped
1 pinch salt
ground black pepper to taste
3 cloves garlic, finely minced
1 (14.5 ounce) can Hunt's® Diced Tomatoes
2 bay leaves
1 ½ teaspoons fresh thyme leaves
½ teaspoon crushed saffron threads
½ teaspoon dried basil
½ cup water
2 tablespoons tomato paste
2 cubes chicken bouillon
1 cup frozen peas
3 frozen tilapia fillets

Steps:

  • Place paella pan or large flat-bottomed pan over medium-high heat. Cook and crumble chorizo sausage, stirring to break up chunks, until browned, about 5 minutes. Add chicken; cook and stir with sausage until chicken is no longer pink instead and is browned. Transfer chicken and sausage to a plate.
  • Reduce heat to medium and add 2 cups of the cauliflower rice. Cook, stirring for 5 minutes to brown the cauliflower slightly (this brings out a nutty flavor). Add the diced onion and bell pepper. Season with a pinch of salt, and pepper to taste. Add the minced garlic. Cook 2 minutes longer.
  • Pour canned tomatoes into pan. Add bay leaves, thyme leaves, saffron, and basil. Mix well. Transfer sausage and chicken mixture back to pan. Add water, tomato paste, and bouillon. Stir to combine all ingredients. Bring to a boil; reduce heat to medium-low and cover. Simmer 15 minutes.
  • Remove lid and fold in peas and remaining 1 cup of cauliflower rice. Place frozen tilapia filets on top of the paella mixture, cover and steam for another 10 minutes. Remove lid and check for doneness. Gently break apart fillets with wooden spoon, and stir to incorporate chunks of fish into paella.
  • Serve from the pot at the table!

Nutrition Facts : Calories 368.4 calories, Carbohydrate 12.2 g, Cholesterol 73.9 mg, Fat 22.7 g, Fiber 2.9 g, Protein 28.6 g, SaturatedFat 8.4 g, Sodium 1244.3 mg, Sugar 5.3 g

PAELLA WITH CHORIZO, SHRIMP, AND BABY ARTICHOKES



Paella with Chorizo, Shrimp, and Baby Artichokes image

Categories     Steam     Shrimp     Artichoke     Kosher     Simmer     Boil

Yield serves 6

Number Of Ingredients 9

24 baby artichokes (about 2 pounds)
3 tablespoons extra virgin olive oil, plus more as needed
2 cloves garlic, finely chopped
1 pound large shrimp, preferably in the shell
1 pound Chorizo (page 24)
3 cups Spanish or Italian short-grain white rice
6 cups water, plus more as needed
2 teaspoons kosher salt
Large pinch of saffron threads

Steps:

  • Trim off the stems from the artichokes flush with the bottom, and then pull away their outer leaves down to the inner yellow ones. Cut off the top of each artichoke down to the yellow part. Cut each artichoke in half lengthwise.
  • In a large sauté pan, heat the 3 tablespoons oil over medium heat. Add the artichokes and garlic and sauté, turning the artichokes often, until they are almost tender but still a little crunchy, about 5 minutes. Transfer to a plate and set aside in a warm place.
  • Add the shrimp, increase the heat to medium-high, and sauté until just turning pink and curling up, about 5 minutes. (Add more oil if necessary to keep them from burning.) Transfer to the plate with the artichokes.
  • Add the sausage and sauté, stirring from time to time to break it into large clumps, until firm, about 5 minutes. Add the rice, stir to mix, and sauté until it is opaque, 2 to 3 minutes.
  • Stir in the 6 cups water and the salt and bring to a boil. Decrease the heat to maintain a brisk simmer and cook, stirring often, until the rice is al dente and the liquid is mostly absorbed, about 20 minutes. (Add more water if the dish starts to dry out before the rice is cooked.)
  • Stir in the saffron, then the artichokes and shrimp. Cover the pan loosely with a kitchen cloth and let stand for 10 minutes for the rice to steam dry. Serve hot.

SEAFOOD AND CHICKEN PAELLA WITH ARTICHOKE HEARTS



Seafood and Chicken Paella With Artichoke Hearts image

I took the concept of this recipe from Tonkcats and built around ingredients that I had.... and things I definately wanted to put in the dish. I am not normally a "last minute" cooker, so the only way I was to survive this recipe was to have everything cleaned, chopped and diced in advance and put them in little baggies and have everything ready before I started cooking. This sure made clean up a snap!!!

Provided by Abby Girl

Categories     Rice

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 23

2/3 cup olive oil
1 teaspoon italian seasoning
3 garlic, minced
2 teaspoons salt
1 teaspoon pepper
6 chicken thighs, skinned in cut into bite size pieces
12 large prawns (28 - 31 count)
3 chorizo sausage, cut in small pieces
2 large onions, chopped
1 garlic, chopped
1 red pepper, roasted
2 cups arborio rice
3 cups chicken broth (more if needed)
4 large tomatoes, peeled, seeded and chopped
1 teaspoon saffron thread
1 -1 1/2 cup white wine (more if needed)
1 cup frozen peas, rinsed in hot tap water
1/2-3/4 lb scallops
14 ounces artichoke hearts
12 -16 mussels
3 tablespoons parsley, chopped
lemon slice
parmesan cheese, grated

Steps:

  • Cut the red pepper, removing the seeds and slice into 4 sections. In the oven (475) or over the grill, roast the peppers until charred, about 12 - 15 minutes. Remove the pepper to a bowl and place a plate over it to steam the veggies for about 10 - 15 minutes. Remove the skin and cut the peppers into strips. Set aside in a baggie.
  • In a bowl, combine the olive oil, Italian seasoning, garlic, salt and pepper. In two separate containers, add the marinade to the chicken and the prawns. Cover and refrigerate overnight.
  • Remove the chicken from the marinade, reserving the marinade. Heat about 1 T of the marinade in a skillet over medium high heat and cook the chicken until lightly brown. Remove the chicken to a plate.
  • Add the sausage to the pan and cook over medium heat until well browned. Remove to the plate.
  • Add a bit of the reserved marinade to the skillet and add the onions and garlic. Cook until soft. Stir in the rice and brown slightly.
  • Remove the onions/rice mixture to a paella pan. Using part of the chicken stock, deglaze the skillet and add the liquid to the rice.
  • Add the rest of the broth, tomatoes, saffron threads, chicken and sausage. Bring to a boil, cover and simmer for 25 minutes, stirring occasionally until rice is tender.
  • Cover the peas with warm water for about 10 minutes to bring them to room temperature. Drain.
  • Add white wine, peas, scallops and artichoke hearts; toss gently.
  • Drain shrimp; push into rice mixture along with the clams. Add the red pepper.
  • Bake, covered in 350 oven for 15 - 20 minutes, or until shrimp are pink and clams are open.
  • Garnish with parsley, lemon slices and parmesan cheese.

Nutrition Facts : Calories 796.1, Fat 39.6, SaturatedFat 9.2, Cholesterol 103.9, Sodium 1486.7, Carbohydrate 69.4, Fiber 9.2, Sugar 6.8, Protein 35.9

Artichoke and chicken sausage cauliflower paella is a popular dish that is commonly prepared in different parts of the world. This dish has its roots in the Spanish cuisine and has gained a lot of popularity over the years due to its unique taste, high nutritional value, and versatility.

Overview of Artichoke and Chicken Sausage

Artichoke is a thistle vegetable that is commonly used in Mediterranean cuisine. It has a distinctive flavor and is packed with antioxidants and other nutrients that are essential for good health. Chicken sausage is a lean protein that contains essential amino acids required for growth and maintenance of the body.

The Origin of Paella

Paella is a traditional Spanish rice dish that has become a popular global favorite. It is believed to have originated in Valencia and was initially prepared with rabbit, chicken, or duck. Over time, the dish evolved to include other meats such as seafood, sausage, and vegetables, depending on the preference of the cook.

The Nutritional Value of Artichoke and Chicken Sausage Cauliflower Paella

Artichoke and chicken sausage cauliflower paella is a nutritious dish that contains essential vitamins, minerals, and other nutrients required for good health. The vegetables used in the recipe such as cauliflower, onion, and bell pepper are rich in antioxidants and fiber, which help to protect the body against chronic diseases. Chicken sausages contain high-quality protein and essential amino acids like tryptophan and tyrosine, which help in the production of neurotransmitters, serotonin, and dopamine, respectively.

The Health Benefits of Artichoke and Chicken Sausage Cauliflower Paella

Artichokes contain cynarin, a compound that helps to stimulate the production of bile, which aids in digestion and nutrient absorption. They also contain silymarin, a flavonoid that helps to protect the liver against damage caused by toxins. Chicken sausage, on the other hand, contains minerals such as iron and zinc, which help in the production of red blood cells and support the immune system. Additionally, cauliflower contains sulforaphane, a compound that helps to reduce the risk of cancer.

The Ingredients used in Artichoke and Chicken Sausage Cauliflower Paella

To prepare a delicious artichoke and chicken sausage cauliflower paella, you will need the following ingredients:

  • 2 cups of Arborio rice
  • 4 cups of chicken broth
  • 1 can of artichoke hearts, drained and chopped
  • 4 chicken sausages, sliced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 1 head of cauliflower, chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of saffron threads
  • 1/4 cup of olive oil
  • Salt and pepper to taste
How to prepare Artichoke and Chicken Sausage Cauliflower Paella

Here is a step-by-step guide on how to prepare this mouthwatering dish:

  1. Preheat the oven to 375°F.
  2. In a large skillet or paella pan, heat olive oil over medium heat.
  3. Add the chicken sausage and cook for 3-4 minutes until browned.
  4. Add the onions, garlic, and bell pepper and cook for another 2-3 minutes.
  5. Add the cauliflower and cook for 5-6 minutes until tender.
  6. Add the chopped artichoke hearts and saffron threads and cook for 2 minutes.
  7. Add the Arborio rice and smoked paprika and stir to combine.
  8. Add the chicken broth, salt, and pepper, and stir to combine.
  9. Transfer the skillet or paella pan to the oven and bake for 25-30 minutes until the rice is cooked and the liquid has been absorbed by the rice.
  10. Remove from the oven and let it cool for a few minutes before serving.
Conclusion

Artichoke and chicken sausage cauliflower paella is a tasty and nutritious dish that is easy to prepare and is suitable for any occasion. With its unique flavor, high nutritional value, and versatility, this dish is sure to become a favorite among food lovers worldwide.

Do you love paella? Are you a fan of artichokes and chicken sausages? Then you should definitely try making an artichoke and chicken sausage cauliflower paella. This dish is a healthy alternative to the traditional rice-based paella and comes packed with flavor and nutrition. In this article, we will be discussing valuable tips and tricks to help you perfect your artichoke and chicken sausage cauliflower paella recipe.

Tips for Choosing the Right Cauliflower

The cauliflower is an essential ingredient in this recipe, and choosing the right one is crucial to the success of your dish. Here are some tips to help you select the perfect cauliflower for your paella:
Check the Color
Choose a head of cauliflower that is creamy white with no brown spots. If the cauliflower has started to turn yellow or brown, it is likely past its prime and won't taste as fresh.
Dense and Heavy
Make sure the cauliflower feels dense and heavy when you pick it up. If it feels light, it may be dry and old.
Avoid Florets That Are Too Small
Small florets are fine, but avoid heads of cauliflower that have too many small florets as they may overcook and become mushy.
Avoid Florets That Are Too Big
On the other hand, if the florets are too large, they may not cook evenly, leaving some parts of the cauliflower raw while others are overcooked.

Choosing the Right Artichokes

Artichokes also play an essential role in this recipe. Here are some tips to help you choose the right artichokes:
Choose Fresh Artichokes
Fresh artichokes will always taste better than canned artichokes. Look for fresh artichokes that are heavy and firm with tightly packed leaves.
Inspect the Leaves
Ensure that the leaves are not dry or brown. Fresh artichokes have green leaves that are tightly packed, and the tips of the leaves may be slightly purple or brown.
Size Matters
Choose artichokes that are consistent in size to ensure they cook evenly. Larger artichokes will take longer to cook than smaller ones.

Choosing the Right Chicken Sausage

The chicken sausage is a crucial ingredient in this recipe, and choosing the right one can make all the difference. Here are some tips to help you select the perfect chicken sausage:
Avoid Sausages with Fillers
Choose sausages that are made with real chicken and avoid those that contain fillers like soy or wheat. The sausage should also be free from artificial preservatives and flavors.
Spice Level
Consider the spice level of the chicken sausage you choose. Some sausages are mild, while others are spicier. Choose a sausage that complements your personal taste.
Texture
The texture of the sausage is also essential. Some sausages are smooth, while others have a coarser texture. Consider what texture will be best in your paella.

The Cooking Process

The success of your artichoke and chicken sausage cauliflower paella depends largely on how you cook it. Here are some tips to ensure that your paella comes out perfectly:
Prep Your Ingredients in Advance
Prepping your ingredients in advance can save you valuable time and make the cooking process go smoothly. Peel and chop the cauliflower, rinse and chop the artichokes, and chop the chicken sausage before you start cooking.
Use a Large Pan
Use a large, shallow pan with a diameter of 14-16 inches to ensure that the paella cooks evenly.
Don't Overcrowd the Pan
If you overcrowd the pan, the ingredients won't cook evenly, and you won't get that crispy crust on the bottom of the paella that everyone loves. Instead, leave some space between the ingredients to ensure that they cook evenly.
Stirring
Stirring is essential when making paella. Stir the ingredients to make sure they are cooking evenly, and move them around the pan to prevent sticking.
Timing is Crucial
Timing is crucial when making paella. Be patient and resist the urge to rush the cooking process. Keep an eye on the paella and adjust the heat as needed, so it cooks evenly.
Resting
Let the paella rest for a few minutes before serving. This will allow the ingredients to meld together and the flavors to develop further.

Conclusion

Creating an artichoke and chicken sausage cauliflower paella can be a healthy and delicious option for a family dinner or a gathering with friends. These tips discussed above can help you make the perfect paella that will impress everyone. So go ahead and give this recipe a try!

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