• 2 boneless skinless chicken thighs, cut into small pieces
  • 1 teaspoon olive oil
  • 2 tablespoons chopped pancetta
  • 2 tablespoons chopped spicy chorizo
  • 6 prawns, heads removed by shells still on
  • 1/2 onion, diced
  • 1 cloves garlic
  • 1/2 red pepper, chopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads
  • Pinch of salt
  • 2 tomatoes, diced
  • 2 tablespoons white wine
  • 70 milliliters chicken stock
  • 1/2 head cauliflower (3 cups cauliflower rice)
  • 2 tablespoons frozen peas
  • 1 tablespoon chopped parsley
  • Lemon wedges


  1. Cut the cauliflower into chunks and place in a food processor, pulse to coarsely chop the florets.
  2. Heat 1 teaspoon olive oil in a frying pan on medium high heat. Place the cubed chicken in the frying pan and stir to cook for 2 minutes. Add in the chopped pancetta and chorizo and cook for a couple of minutes until brown and slightly crispy.
  3. Lower the heat to medium-low and add in the diced onion, red peppers, garlic and sprinkle with salt. Cook for 4-5 minutes until the onions and peppers begin to soften and then add in the paprika and saffron. Stir the spices through the mixture and then add in the white wine, chicken stock and tomatoes. Let simmer for 5-7 minutes until the sauce has thickened.
  4. Turn the heat to high and place the cauliflower rice and peas and stir. Place the prawns on top of the pan then cover to allow the cauliflower and prawns to cook for approximately 5 minutes until the rice becomes tender but not mushy. Once the prawns turn pink all over, they are cooked.
  5. Serve with a slice of lemon.