One Pot Paella with Cauliflower Rice

In my version of One Pot Paella, chicken, shrimp and mussels are the proteins of choice. Because there are so many variations of this traditional Spanish dish, feel free to mix it up by adding your own favorite ingredients like clams, calamari, lobster, scallops or sugar-free sausage. You can also bump up the vegetables, sub vegetable broth for chicken broth and make it vegetarian.

Serves 4

Prep Time: 10 minutes

Total Time 30 minutes


4 boneless, skinless chicken thighs

1/2 teaspoon smoked paprika, plus 1 teaspoon

1/4 teaspoon turmeric, plus ½ teaspoon

1/2 teaspoon kosher salt, plus 2 teaspoons

2 tablespoons extra virgin olive oil

1 medium yellow onion, diced

1 medium bulb fennel, diced

3 garlic cloves, chopped fine

Pinch chili flakes (optional)

1/4 cup red wine vinegar

1 14-ounce can diced tomatoes

1 cup low sodium chicken broth

1 cup frozen or fresh peas

2 cups cauliflower rice

1/2 pound large shrimp, peeled and deveined

1 pound PEI mussels, debearded and rinsed

Ground black pepper to taste

2 tablespoons chopped parsley (garnish)

2 tablespoons fennel fronds (garnish)

Lemon wedges (garnish)

Flaky sea salt (garnish)


Season chicken thighs with 1/2 teaspoon smoked paprika, ¼ teaspoon turmeric and ½ teaspoon salt. Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown  the chicken thighs until golden, about 2 minutes on each side; remove from skillet and set aside.

In the same skillet over medium heat, add the onions, fennel, garlic, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric, 2 teaspoons salt and a pinch chili flakes if using. Cook until vegetables are softened, about 5-8 minutes depending on the size of the dice.

Add the red wine vinegar and let simmer for a minute, then add the can diced tomatoes and chicken broth and bring to a simmer. Return the chicken thighs to the skillet and cook at a simmer until tender and cooked through, about 10-12 minutes.

Fold in the peas, cauliflower rice, shrimp and mussels. Cover pot and cook at a simmer until mussels open, about 2-3 minutes. Remove top and season with cracked black pepper. Garnish with optional toppings like chopped parsley, fennel fronds, drizzle olive oil, lemon wedges and pinch flaky sea salt.