Name: Cauliflower Rice Shrimp Paella
Yield: 3-4
Ingredients: 1 pound frozen cauliflower rice (I used a mix with corn and english peas); 12 shrimp, peeled and deveined (you can use thawed frozen ones); 1 cup chopped kale; Salvador spice; 1/2 tablespoon dry garlic slices; Olive oil; 1 lemon; Salt; 1 cup cilantro leaves (optional); 2 tablespoons tahina (optional)

Cauliflower "rice" is a thing now, so I thought I would give it a chance. This method takes a third of the time a regular rice would take but still tastes great. You can try this method with chicken, different spices or even just vegetables. Hopefully the Spanish people will forgive us.

Cauliflower Rice Shrimp Paella

Author: Lior Lev Sercarz
Servings: 3-4
Category: Main Course

Ingredients

1 pound frozen cauliflower rice (I used a mix with corn and english peas)
12 shrimp, peeled and deveined (you can use thawed frozen ones)
1 cup chopped kale
Salvador spice
1/2 tablespoon dry garlic slices
Olive oil
1 lemon
Salt
1 cup cilantro leaves (optional)
2 tablespoons tahina (optional)

Directions

Season the shrimp with some salt and Salvador spice on both sides and set aside.
Warm some olive oil in a paella pan (or a large frying pan). Add the garlic slices and a few pinches of Salvador spice. Add the chopped kale, salt and cook over medium heat for about 3 minutes.
Add the frozen cauliflower rice and increase the heat to high. Cook for about 4 minutes and then spread the cauliflower rice evenly on the pan surface. Reduce the heat to medium low.
Heat some olive oil in a second pan and cook the shrimp over medium heat for about 1 minute on each side (no need to sear on high heat. The shrimp will actually be nice and tender this way).
Place the shrimp on top of the cauliflower rice. Drizzle with lemon juice and cook for about 3 more minutes. Garnish with cilantro leaves, tahina and some olive oil. Enjoy.