Spanish Chicken and Shrimp

Ok, I was a bit lazy the other night, and I have to say, nothing beats a dinner that you can have on the dinner table in a half hour or less.  This recipe was just that kind of simple.

So this is a variation on my Smokey Paprika Paella, the lazy version, and I have to say, I actually like this one even better than the original.  And its fast.  Can I say that enough?  Real fast.




Serves 5
About 1/2 hour total


Ingredients:



Sauce:

1/3 c EVOO

1/4 c sun-dried tomatoes (packed in olive oil)

2 tsp fresh minced garlic

1 tsp dried cumin

1/2 tsp dried lemon zest or lemon peel

2 tsp smoked paprika

1/2 tsp cayenne

1/4 tsp salt

3 tsp 2 tbsp lemon juice

1 5-oz can tomato paste

The Rest:

1 head cauliflower

1 1/2 lbs chicken

1/2 lb cooked shrimp

1/2 spanish onion

2 cloves minced fresh garlic

2 fresh tomatoes

Method:  

First, get everything ready; chop your chicken into bite-sized pieces, de-tail the shrimp and rice the cauliflower, chop your onions and tomatoes.  Next, blend all ingredients for the sauce in a blender (or a magic bullet).  Set sauce aside. 

Heat up 2 frypans.  In one, heat on med-high, add a bit of fat of choice, add chicken and onion and saute until chicken is cooked through and onion is translucent.  Add garlic and continue cooking for another minute until fragrant.  In other frypan, heat to med-high, add a pat of butter or ghee, and saute cauliflower just until it begins to soften and brown.  Do not overcook it. 

When chicken is no longer pink, add tomatoes and cook just until they begin to soften.  Add shrimp and sauce and heat through.  Serve over riced cauliflower.  This will have a bit of heat on its own, but if you like more heat, add sriracha sauce.  Enjoy!