Cauliflower Rice Paella

INGREDIENTS

• 4 tablespoons olive oil, divided
• 10 large shrimp, with tail
• ½ cup yellow onion
• ½ cup red bell pepper
• 1 teaspoon salt
• ½ cup chicken thigh, cubed
• 1/3 cup Spanish chorizo, sliced
• 2 bags Stahlbush Island Farms Riced Cauliflower
• 1 cup canned diced tomatoes
• 2 tablespoons chicken bouillon
• 2 garlic cloves, sliced
• ½ teaspoon saffron threads
• 1/3 cup water
• 2 tablespoons corn starch
• ½ cup peas
• 8 mussels
• Juice of ½ lemon

INSTRUCTIONS

• In a large skillet or paella pan, cover with 2 tablespoons olive oil and place over medium heat. Cook the shrimp 2 minutes on each side, remove and set aside.
• Add the remaining olive oil, onion, red bell pepper and salt. Cook just until soft.
• Add in the chicken thighs and cook completely before adding the chorizo and riced cauliflower.
• When the cauliflower rice is no longer frozen, add the diced tomatoes, chicken bouillon, garlic and stir. 
• In a small bowl, whisk the water and corn starch together. Add the cornstarch mixture, saffron threads, and peas to the cauliflower rice and stir.
•  Place the shrimp and mussels on top. Cover and cook for 10 minutes on medium/low heat or until the mussels have opened.
• Squeeze fresh lemon over the top before serving.