2 cups of cauliflower rice
1/2 cup coconut milk
1/2 teaspoon turmeric powder
8 strands saffron
12-15 pcs medium shrimps ( you can also use chicken )
6 slices spanish chorizo ( chopped)
2 cloves garlic
1/2 medium size onion
2 tablespoon coconut oil
1/2 size medium bell pepper green ( slice cubes)
1/2 teaspoon paprika
pinch of chili flakes
salt and pepper to taste
boiled egg, lemon and parsley for garnish
1. Season the shrimps with salt, pepper and paprika. Heat the pan put 1 tablespoon of coconut oil, once the oil is heated put the shrimps until just cooked. Remove from the pan and set aside.
2. Put the remaining oil then sauté the garlic, onion and chorizo, then you can add the cauliflower rice, add the coconut milk, turmeric and saffron. Season with salt, pepper and chili flakes cover for 3 minutes and continue stirring until just cooked.
3. Add the shrimps, bell pepper taste and season with salt and pepper as needed. Serve with hard boiled egg, lemon and chopped parsley.