Dissolve saffron threads in 2T of lukewarm water. Cut cauliflower into florets.
To flavor the oil, heat a large deep saute pan over medium heat and add oil and dried chili pepper. Saute 2-3 minutes and remove chili pepper.
Crumble chorizo into the pan, cook until some of the fat is rendered and chorizo is browned, about 4 minutes. Add onion, garlic and fish sauce, cook until the onions are softened, about 4 minutes. Add cauliflower and paprika; cook 2-3 minutes to toast the cauliflower in chorizo fat. Stir in tomatoes, saffron with its liquid and chicken stock. Add cooked chicken and heat through 2 minutes. Season shrimp with salt and pepper, add to skillet, cook until pink, 3-4 minutes. Remove form heat and ladle into bowls. Top with parsley and scallions and serve.
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|Serving Size: 1 Serving (498g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 337 (54%)|
|Amt Per Serving||% DV|
|Total Fat 37.5g||50 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 268.4mg||83 %|
|Sodium 1455.9mg||50 %|
|Potassium 1120.3mg||29 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 12.6g|
|Protein 53.2g||76 %|
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Calories per serving: 619
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