In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the grated cauliflower and sauté for 5 minutes. Stir in the saffron threads and season with salt and pepper. Remove from heat and set aside.

Cook the Base

In a large paella pan or skillet, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, cooking until translucent, about 3-4 minutes.

Add Squid and Prawns

Add the sliced squid to the pan and cook for 2-3 minutes until it starts to turn opaque. Then, add the head-on prawns, cooking for an additional 3-4 minutes until they turn pink.

Combine Ingredients

Stir in the sautéed cauliflower rice, piquillo peppers, and frozen peas. Pour in the vegetable broth and mix well. Bring to a simmer.

Cook and Garnish

Let the mixture simmer for about 10-12 minutes until most of the liquid is absorbed and the flavors meld together. Just before serving, sprinkle with fines herbes.

Serve

Adjust seasoning with salt and pepper to taste. Serve hot and enjoy your delicious paella!