I love this carrot rice paella and both Finn and Rory love it too, that is extraordinary thinking about the principle factor is carrot! Paella is a fave dish of mine but I constantly overindulge, which could go away me feeling a bit bloated. This alternative is best as I will have a huge element and still sense awesome after!

3 large carrots *SEE NOTE 1
1 tbsp olive oil
200g (1/2 large) chicken breasts, chopped into chunks
1 tbsp finely chopped garlic
1 small onion, finely chopped
1 capsicum pepper
1 tsp smoked paprika
1/2 tsp ground turmeric
200g 1 large Continental Chorizo sausage *SEE NOTE 2
400g tin chopped tomatoes
90g frozen peas
2 tbsp lemon juice
1 tbsp chopped coriander /cilantro
200g king prawns

Peel carrots and spiralize using a spiralizer. Add spiralized carrot to a food processor and pulse until the carrots resemble rice.
Heat the oil in a paella / large frying pan over medium heat.
Fry the chicken breast until browned and cooked through. Remove from pan and set aside.
Add the garlic, onion and capsicum pepper and cook until the vegetables soften (around 3-5 mins)
Add the chorizo, smoked paprika and turmeric and cook for a further few minutes.
Add the chopped tomatoes, peas, carrot rice, lemon juice, coriander, and stir to combine.
Press the prawns into the rice, cover, and allow the mixture to cook undisturbed until the prawns are cooked. (around 5-7 mins)
Add the cooked chicken and stir until combined.
Garnish with some chopped coriander.
NOTE 1: I generally produce 300g of carrot rice from 3 large carrots.
NOTE 2: I use continental (Spanish) chorizo that is cured and dry. I do not recommend using fresh chorizo in this recipe.
If serving a baby watch the amount of chorizo added. I removed the chorizo for baby portions.
The nutritional information is an ESTIMATE only calculated using an online nutrition generator. It is based on 1 of 6 portions of the meal.