Method
Cut your cauliflower into florets and whizz in your trusty food processor to break it down into rice-like pieces. This only takes a matter of seconds ( you may want to do it in a few batches so as not to overcrowd your processor bowl). Set aside.
Prepare your seafood and set aside.
Prepare all your vegetables and chorizo.
Heat a tablespoon of the oil in a large pan and fry off your chorizo slices. Remove with a slotted spoon and set aside.
Fry off the prawns and calamari in the lovely chorizo oil left in the pan until just cooked. Remove and set aside.
Add another table spoon of oil to the same pan, lower heat, and add your onion and garlic, and cook, stirring until onion is soft.
Add the capsicum and tomatoes and cook for a few minutes until the tomato becomes “pulpy”.
Add all the spices and stir through.
Pour in the wine and stock and bring it to a simmer.
Add in your cauliflower “rice” and tomato paste, and simmer on low for about 15 minutes.
Throw in your mussels and cover, simmering for 5 minutes until they have opened and are cooked.
At this point, the liquid should have reduced quite a lot.
Throw your chorizo and the rest of the seafood back into the pot until everything is heated through.
Discard any unopened mussels.
Stir through the parsley and lemon juice and season with lots of freshly ground black pepper.
TIP: to save yourself a bit of time and perhaps money, there are some very good quality vacuum-packed, pre-cooked mussels on the market, available at your local supermarket. You will just have to rinse them off and pop them in the mixture along with the other seafood and heat them through. They usually come in a 1kg pack, so I usually remove most from the shells, mix them through the paella, leaving just several in their shell for presentation.
