Put the olive oil or butter in a large flat skillet.
Saute the chorizo until browned and remove from pan.
Cut chicken in to bit size pieces and add to pan. Cook until cooked through and browned and remove.
In the same pan, place the finely diced onion, garlic, pepper and tomatoes and cook for about 3 minutes on medium heat until onions are translucent.
Using a food processor or cheese grater, grate the cauliflower until it is in small, rice-size pieces. Add to pan with chicken broth and clam stock.
Add saffron, salt, pepper and paprika and simmer for 10-15 minutes or until cauliflower is tender.
While that is simmering, add 1/2 inch of water to a small pan and bring to a boil. Add the clams and cook at least 5 minutes until they have opened up. Do not use any that don't open! Cook oysters and set aside.
When the cauliflower is starting to get tender, add the shrimp and continue to cook until pink.
When shrimp and cauliflower are cooked and cauliflower is bright yellow from the saffron, add the cooked sausage, chicken and clams to the top of the pan.
Sprinkle with chopped parsley and squeeze lemon wedges on top just before serving.
Recipe by Wellness Mama® at https://wellnessmama.com/8518/cauliflower-paella/