Ingredient Prep

1. Julianne peppers

2. Dice tomatoes, chicken, and Canadian bacon

3. Prep shrimp (peel, devein, and remove legs if necessary) – leave tails on

Directions

1. Preheat ceramic pan filled with water on medium heat. 

2. Empty the water from the pan leaving the bottom barely covered.

3. Reduce heat to medium-low.

4. Add the bell peppers, cover, and cook for 15 minutes.

5. While the bell peppers are cooking, dice the tomatoes, chicken, and Canadian bacon.

6. Take the measure of frozen cauliflower and heat it in the microwave for 30 seconds.

7. Add the heated cauliflower, ¼ cup of water or homemade stock, and spices–cover and cook for a couple of minutes.

8. If desired, add additional spices to taste.

9. Add the rest of the water or stock, tomatoes, chicken, and Canadian bacon–cover and let cook down (about 10 minutes).

10. Add shrimp, cover and cook another 5 minutes–stirring occasionally to make sure nothing sticks to the pan and a very small amount of liquid remains (either reduce heat or add water/stock if needed).

11. Squeeze the juice of a lemon wedge into the paella to taste and stir to incorporate