Step 1

Prepare all ingredients as instructed above. Using 1 tablespoon of the olive oil, fry the chorizo sausage over medium heat in a large frying pan/paella dish. Fry until the chorizo is golden and crispy, then remove to paper towel, keeping the oil in the pan.

Step 2

Add the chicken to the chorizo oil and cook over medium heat until cooked through. Remove the chicken, again retaining any oil left in the pan.

Step 3

Add the remaining 1 tablespoon of olive oil to the pain along with the garlic and diced onion. Sauté over medium heat until the onion is translucent.

Step 4

Add the sliced capsicum and continue to sauté until the capsicum is softening and the onion is lightly browned.

Step 5

Add the tomato, chicken broth, paprika, cumin, salt, pepper and chilli flakes and stir to combine. Taste for additional salt, pepper and chilli as this will depend on the chorizo you used.

Step 6

Let this mixture simmer down for 15 – 20 minutes until it has thickened and the tomato has broken down completely.

Step 7

Return the chorizo and chicken to the pan, along with the processed cauliflower and stir thoroughly to combine. Simmer over low heat until the cauliflower is tender and liquid absorbed. If it is looking a little dry, you can simmer with a lid on or add a splash more chicken broth. If it is looking to wet, leave the lid off and turn up the heat to medium, stirring regularly.

Step 8

Serve with lemon wedges and your favourite keto bread.