1cupbone brothI use Bonafide Provisions Chicken or you may use any broth you'd like
1/2yellow onion, chopped
1green bell pepper
1/4cupextra virgin olive oil
2tspwhite wine vinegar
Make the picada by mixing ingredients in a food processor.
Pre-steam mussels by cleaning the shells (they should be closed), and trimming off any "beards". Add them to a pot or saucepan with 1-inch boiling water and cover to steam on medium. After 3-4 minutes, check and you're done when they're (mostly) all opened. Discard any closed mussels. Drain, and set opened mussels aside, optionally discarding the empty side of the shell for presentation.
Add oil to paella pan (skillet) over medium heat, add chorizo and break up with spoon as you cook. Once cooked, remove from pan and set aside.
To the same paella pan, add onions and tomato to cook for approx. 6-7 mins.
Next, add the picada, red pepper, and garlic to cook for 3 more mins while stirring.
Add cauliflower rice and stir to coat, then add back the chorizo, taste test to adjust seasonings as needed. If it needs paprika at this point, add it in (the chorizo may add enough).
Flatten the cauli rice mixture and POUR the bone broth over top, add in a pinch or two of the saffron and lightly stir in to distribute. Taste again to season as you like. Let it cook for 15 minutes and check in - cook until moisture is well absorbed.
Add shrimp and mussels on top, optionally garnish with more cilantro and continue to cook on medium-low for 10 more minutes. You can cover for a few minutes towards the end so the shrimp gets golden. Serve (optionally with lemon wedges).
Taste and season to your liking along the way!This is the paella pan I use, any large skillet will do.