Spanish Rice


Spanish Rice

By Jeff Barnes (originally posted to Flickr as Spanish rice) [CC-BY-2.0 (], via Wikimedia Commons


In spite of mouthful of a name, this dish isn’t as complicated as is sounds and looks. On the contrary it can be the ideal dinner for busy bees who love gourmet food yet feel too tired to whip up one at weeknights.

As the name suggests, the name and soul of this dish is hardcore Spanish and tastes very close to Paella. But being a fitness devotee, Drilldoggy swapped rice for riced cauliflower; not a bad alternative though!

The somewhat bland cauliflower serves as a nice base for spices without influencing them with its own flavors. The garlic and red bell peppers does justice to its flavors as well. And how can you miss out the wonderful combo of chorizo and seafood in one dish – it’s mind-blowing and makes sure that you get your share of tasty protein for dinner. A real treat for a carnivore soul like Drilldoggy!

So take a whiff of its spicy aroma, stuff a spoonful in your mouth and enjoy the Spanish flavors at its best.


Serves: 3-4

  • ½ head cauliflower, broken into florets and riced
  • 1 medium chicken breast, diced
  • 6 prawns, peeled and deveined, tails retained
  • 1 medium chorizo, casing peeled off and diced
  • 3 garlic cloves, peeled and chopped
  • ½ red bell pepper, stemmed, cored and chopped
  • ½ brown onion, peeled and chopped
  • ½ long red chili, chopped
  • 1 tbsp tomato paste
  • ¼ cup white wine
  • ½ lemon
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • ½ tsp saffron powder
  • ½ cup low-sodium chicken stock
  • Sea salt and black pepper to taste
  • Extra virgin olive oil, as required
  • Clarified butter or ghee, as required


  • Add a tsp of ghee in a large, deep-bottomed skillet and heat until it melts.
  • Throw in the chorizo slices and sauté for a couple of minutes over medium-high heat until it browns and turns crispier.
  • Drain it out onto a plate and save the rendered fat in the pan.
  • Add the prawns, sprinkle a dash of salt to season and cook each side briskly for half a minute; set aside in a plate.
  • Heat more ghee into the pan and brown the chicken in it for 2 minutes or until it changes its colour slightly; drain it out into the plate as well.
  • Lower the heat to medium and heat 4 tbsp of oil in the same skillet.
  • Throw in the red bell peppers, onion as well as the chili and stir fry them for a couple of minutes or so.
  • Sprinkle the paprika, saffron powder as well as a pinch of salt over them and stir them all together along with garlic.
  • Cook until the mixture begins to caramelize and pour in a large bout of white wine.
  • Heat for 30 seconds until it the alcohol is cooked off and stir in the tomato paste.
  • Pour in the chicken stock and bring it to a simmer over slow flame.
  • Cook likewise for 5 minutes or until the veggies soften and the sauce turns thicker.
  • Return the chicken, chorizo and prawns into the skillet and stir in the riced cauliflower as well.
  • Cook the mixture for 2-3 minutes and squeeze the juice out of ½ lemon.
  • Pile it up onto serving plates and serve hot.