How to Make Mushroom Paella

Artichoke And Chicken Sausage Cauliflower "Paella"

Mushroom paella serves 4 • 1 oz.

Recipe Summary Artichoke And Chicken Sausage Cauliflower "Paella"

I just love a great one-pot dish that makes everyone go wow. I prepare, cook, and serve right out of my beautiful braising pan. You can also use your paella pan. Thank you to D&D Market (the new Wethersfield, CT store) for the fresh ingredients to make this great recipe. Using cauliflower as your rice makes this dish a perfect paleo side dish or main course! This is also a stove-to-table dish without any mess in 30 minutes!

Ingredients | Mushroom Paella

1 head cauliflower, broken into florets

2 tablespoons hot water

½ teaspoon saffron threads

¼ cup extra-virgin olive oil , divided

3 links sweet Italian chicken sausage, diced

1 large zucchini, chopped

1 yellow onion, chopped

1 carrot, grated

2 cloves garlic, or more to taste, minced

¼ teaspoon ground cayenne pepper

1 (15 ounce) can artichokes, drained

3 cups chicken stock

sea salt

½ teaspoon freshly ground black pepper

1 ½ cups snow peas

Directions

Info | Mushroom Paella

prep: 25 mins cook: 27 mins additional: 3 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Artichoke And Chicken Sausage Cauliflower "Paella"

Fruits and Vegetables, Vegetables, Squash,

Images of Mushroom Paella

Mushroom Paella : Add the ham and mushrooms, and sauté for a further several minutes, until the mushroom have softened.