Paleo Paella is a great meal to make when you’re low on time during the week. By making this ahead of time you can reheat the leftovers for multiple meals during the week, or if you’re in need of a larger meal, Paella will do the trick.
I refer to this recipe as Big Ass Chicken because when I initially made Paella, I cooked all the chicken as it came in the package and did not chop, slice or cut it into any smaller pieces.
I typically only cook for Jeff & I but if you’re cooking for more than a couple people I would suggest cutting up your chicken pieces so everyone can have a taste…so in that case yours would be a small ass chicken paella instead. ;)
If you own a copy of Pigskin Paleo, this recipe may look familiar. :)
When Jeff & I went to Portugal and Spain we got our first taste of real Paella and I couldn’t believe how many restaurants offered so many different combinations of ingredients. You can make an all seafood Paella or mix and match with your proteins to create a new-to-you combination. I’m excited to change it up and try a few different varieties the next time I make Paella at home.
If you notice in the directions below I don’t say that I use a traditional Paella pan. Although everywhere we walked in Barcelona they were selling them, I knew from previously making Paella at home that I could do without.
And if you were curious, yes that’s REAL rice on our plates. GAH! ;) While I’m on the subject, even though rice is a grain Jeff & I do occasionally eat it. We don’t have any noticeable reactions and when people ask Is rice Paleo? our quick response is typically that white rice is one of the least offensive grains. If you choose to include rice in your diet, feel free to replace the cauliflower rice in this recipe with 1 cup of Arborio rice.
Big Ass Chicken and Jumbo Shrimp Paleo Paella
- choice of fat: olive oil, butter, ghee, coconut oil etc.
- 4 chicken thighs, plus 2-4 big-ass chicken breasts
- sea salt and coarse ground black pepper, to taste
- 1 lb your choice of ground meat (chorizo, beef, bison, etc.)
- 1 red bell pepper, ribs and seeds removed, thinly sliced
- 1/2 small onion, chopped
- 3 cloves garlic, minced
- 14.5 ounces diced tomatoes in juice
- 32 ounces organic chicken broth
- 1 head of cauliflower, shredded
- 1/2 lb jumbo shrimp, peeled and deveined (thaw if frozen)
- Season chicken with sea salt and black pepper.
- In a heavy-bottomed pot, heat your choice of fat (I used ghee) over medium-high heat.
- Working in batches, cook chicken (be sure not to overlap the chicken in the pot) until browned, 7 to 8 minutes, turning once.
- Transfer the chicken to a plate and set aside. In the same pan cook the ground meat over medium high heat (I used beef chorizo). Be sure to break it up and stir occasionally.
- Add the bell pepper, onion, garlic, and tomatoes (with their juice) to the pot; season with salt and pepper. Cook, stirring occasionally, until liquid has pretty much evaporated, 5-7 minutes.
- Add broth, chicken and shredded cauliflower rice; bring to a boil.
- Reduce to a simmer. Cover and cook 8-10 minutes.
- Add shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.
- Serve in a bowl or a rimmed edge plate.
- Enjoy! :)