Ingredients
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1 pound chorizo sausage
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1 skinless, boneless chicken breast, chopped
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3 cups cauliflower rice, divided
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1 medium onion, diced
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1 large yellow or orange bell pepper, seeded and chopped
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1 pinch salt
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ground black pepper to taste
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3 cloves garlic, finely minced
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1 (14.5 ounce) can Hunt's® Diced Tomatoes
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2 large bay leaves
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1 ½ teaspoons fresh thyme leaves
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½ teaspoon crushed saffron threads
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½ teaspoon dried basil
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½ cup water
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2 tablespoons tomato paste
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2 cubes chicken bouillon
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1 cup frozen peas
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3 frozen tilapia fillets
Directions
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Place a paella pan over medium-high heat. Add chorizo and cook, stirring to break up any chunks, until browned and crumbly, about 5 minutes. Add chicken; cook and stir until no longer pink in the center and the juices run clear. Transfer chicken and sausage to a plate, leaving drippings in the pan.
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Reduce the heat to medium and add 2 cups of cauliflower rice. Cook and stir until cauliflower is browned slightly, about 5 minutes. Add onion, bell pepper, salt, and pepper. Stir in garlic and cook until fragrant, about 2 minutes.
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Pour canned tomatoes into the pan. Add bay leaves, thyme, saffron, and basil; mix well. Return sausage and chicken back to the pan. Stir in water, tomato paste, and bouillon until well combined. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.
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Remove the lid and fold in peas and remaining 1 cup cauliflower rice. Place frozen tilapia fillets on top of paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart fillets with a wooden spoon and stir to incorporate chunks of fish into paella.
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Place the paella pan in the center of the table and serve.
