serves
2
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 700 g cauliflower florets
- 60 g chorizo, finely chopped
- 1 onion, finely chopped
- 2 tsp smoked paprika
- 1 g saffron
- 250 g cherry tomatoes, halved
- 2 cups salt-reduced liquid chicken stock
- 90 g green capsicum, finely chopped
- 225 g fresh mussels (about 14 mussels)
- Salt and black pepper
- 1 lemon, cut into wedges
- 20 g toasted pine nuts
Instructions
- Place the cauliflower into a large food processor and blitz until finely chopped.
- Heat a large frying pan or paella pan over medium heat, then add the chorizo and onion. Cook, stirring occasionally for 5 minutes, or until lightly golden. Stir through the paprika, saffron and cherry tomatoes, stirring occasionally for a further 5 minutes, or until the tomatoes begin to collapse.
- Stir the cauliflower ‘rice’ through the tomato mixture and mix until well combined. Pour in the stock, stir, then bring to a simmer. Cook for 8 minutes.
- Scatter the capsicum and mussels over the cauliflower rice, pushing them halfway into the mixture. Simmer until the mussels have opened and the stock has almost evaporated. Remove from the heat. Allow to stand for 3 minutes. Discard any closed mussels.
- Season to taste, then serve the paella with mussels and cauliflower with lemon wedges and a sprinkling of pine nuts.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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