1large skinlessboneless chicken breast, cut into bite size chunks
150gbay scallopspatted dry
1lbraw shrimppatted dry (I used size 26-30)
3small tomatoesdiced
1cupblack olivespitted and sliced
A large handful fresh parsleychopped
Olive oilto drizzle at the moment of serving
Instructions
Use a box grater or the grater disc of your food processor to grate the cauliflower. Set aside.
In a small saucepan, add the chicken stock and sausage and bring to a simmer. Cook the sausage for about 3-4 minutes then kill the heat, remove the sausage to a plate and set aside to cool.
Add the saffron to the chicken stock and set it aside to infuse for a few minutes.
Heat some coconut oil in a large skillet over medium high heat. Add the pieces of chicken, sprinkle with salt and pepper and cook until nice and golden brown on all sides. Add the onion and continue cooking until the onion softens and becomes translucent. Toss the chicken and onion to one side of the pan.
Slice the sausage into thick slices and add them to the skillet. Cook until a lovely brown crust forms on each side of the slices.
Mix the Dijon mustard and Old Bay spices into the saffron infused chicken stock. Pour that over the sausage chicken mixture and bring up to a simmer. Lower the heat and continue cooking until the liquid has reduced by half.
Add the cauliflower rice and cook for 2-3 minutes, then throw in shrimp, bay scallops and mussels. Cover and continue cooking over low heat for about 3-5 minutes, until the shrimp turns pink and the mussels open up*.
Kill the heat and let stand for about 5 minutes to allow flavors to mingle. Stir in fresh tomatoes, olives and parsley.
Drizzle liberally with olive oil at the moment of serving.
Notes
*The mussels will render quite a bit of liquid as they open up, which could make the Paëlla a bit more watery than you would care for. If you want to avoid having all that excess liquid in your paëlla, you could steam the mussels for a minute or two to get them to open up and release their liquid prior to adding them to the dish.