1.5tablespoonspreserved lemonpith removed, finely minced, See Note 3
200gchicken stockor bone broth
Alargepinch of salt flakes and cracked pepper
16largestuffed green olives
2tablespoonsfresh parsleyfinely chopped
Finely dice onion and garlic. Heat olive oil and butter in a heavy-based, frying pan over moderate heat. Add onion, garlic and chorizo; sauté until translucent. Remove and reserve.
Add paprika, saffron, cayenne, and chicken to pan and brown chicken (but don't cook completely through).
Stir through riced cauliflower, tomatoes, red peppers, preserved lemon, broth, salt, pepper, and chorizo mixture to pan. Bring to the boil, then reduce and simmer until liquid has reduced and cauliflower is tender (and beans in last few minutes of cooking). Stir through olives. Transfer to serving bowls. Garnish with fresh parsley.
Place onion and garlic into mixer bowl. Chop 3 sec/speed 5. Scrape down sides of bowl.
Add olive oil, butter and chorizo to mixer. Cook 5 min/100℃/reverse/stir. Remove and reserve.
Insert blade cover. Add all ingredients to mixing bowl, except olives and parsley. Cook 15 min/100℃/reverse/speed 1.
Place 2 tablespoons of butter into a heavy-based, frying pan over moderate heat. Transfer the paella to the pan, increase heat to high, spread paella around the pan and do not stir. Add olives and cook until liquid has reduced (10-15 minutes). Add beans in the last couple of minutes cooking time (if using).
Transfer to serving bowls. Garnish with fresh parsley.
Chorizo is available in the supermarket. Salami or fresh chorizo sausage can be substituted.
Chicken thigh fillets is preferred, however chicken breast or bone-in pieces can be substituted.
Remove all the pith and soft centre of the preserved lemon. Thinly slice and dice the lemon rind. If you cannot find preserved lemon use some freshly micro-planed lemon rind.
Store paella in the fridge for up to 4 days.
This keto paella can be frozen into individual serves.