cauli rice paella

1 In blender or food processor break down cauliflower and pulse until size of rice granules, set aside
2 In a large cast iron skillet heat 2 TBSP of ghee on medium high heat
3 Salt and pepper both sides of chicken things
4 Once ghee is hot place chicken thighs skin side down in pan, cook for 4 minutes each side and remove
5 Add chorizo pieces to pan and cook through, turning pieces to ensure even cooking
6 Once chorizo is cooked through, remove and set aside
7 Salt and pepper shrimp
8 Add to pan and cook 2-3 minutes each side until cooked through
9 Remove shrimp from pan and set aside
10 Add additional ghee if needed to pan
11 Add scallops to pan and cook through roughly 3 minutes each side depending on size
12 Remove and set aside scallops
13 Add lobster to pan belly side down and cover w lid, straight on to pan
14 After 3 minutes flip lobster, place lid over again and cook for a remaining 3 minutes
15 Remove from pan
16 Add onions (and additional oil if needed) to pan and cook until translucent, remove
17 Add chicken stock to pan and deglaze, scraping bits off
18 In a separate large pan add cauliflower rice
19 Add chicken stock from cast iron skillet to cauliflower rice and cook on medium high
20 Add crushed tomatoes and onions to cauli rice and bring to boil on medium high heat
21 Add paprika, saffron and chili powder, stir to combine thoroughly
22 Cook until "rice" is soft and tender but not soggy
23 Add all seafood and chicken into pan and combine
24 Continue to cook another five minutes or until most liquid has boiled down
25 Sprinkle parsley over top and serve