Carrot Rice Paella
Rice, made from carrots, cooked with chorizo, chicken, prawns and delicious spices.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
- 3 large carrots *SEE NOTE 1
- 1 tbsp olive oil
- 200g (1/2 large) chicken breasts, chopped into chunks
- 1 tbsp finely chopped garlic
- 1 small onion, finely chopped
- 1 capsicum pepper
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 200g 1 large Continental Chorizo sausage *SEE NOTE 2
- 400g tin chopped tomatoes
- 90g frozen peas
- 2 tbsp lemon juice
- 1 tbsp chopped coriander /cilantro
- 200g king prawns
Peel carrots and spiralize using a spiralizer. Add spiralized carrot to a food processor and pulse until the carrots resemble rice.
Heat the oil in a paella / large frying pan over a medium heat.
Fry the chicken breast until browned and cooked through. Remove from pan and set aside.
Add the garlic, onion and capsicum pepper and cook until the vegetables soften (around 3-5 mins)
Add the chorizo, smoked paprika and turmeric and cook for a further few minutes.
Add the chopped tomatoes, peas, carrot rice, lemon juice, coriander and stir to combine.
Press the prawns into the rice, cover and allow the mixture to cook undisturbed until the prawns are cooked. (around 5-7 mins)
Add the cooked chicken and stir until combined.
Garnish with some chopped coriander.
NOTE 1: I generally produce 300g of carrot rice from 3 large carrots.
NOTE 2: I use continental (Spanish) chorizo that is cured and dry. I do not recommend using fresh chorizo in this recipe.
If serving to a baby watch the amount of chorizo added. I removed the chorizo for baby portions.
The nutritional information is an ESTIMATE only calculated using an online nutrition generator. It is based on 1 of 6 portions of the meal.
Serving: 1of 6 | Calories: 300kcal | Carbohydrates: 13.5g | Protein: 24.6g | Fat: 16.6g | Cholesterol: 107.3mg | Sodium: 586.7mg | Sugar: 6.3g