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1
Preheat an outdoor grill or indoor grill pan to medium high.
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2
To a shallow dish add the lemon juice and garlic.
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3
Pile the cilantro and parsley together and finely chop them.
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4
Pile the green herbs into the dish.
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5
Add the red pepper flakes and a generous dose of coarse salt and the 1/4 cup of EVOO.
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6
Mix the marinade and add the fish.
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7
Coat the fish evenly with the marinade, then thread it onto metal skewers.
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8
Thread the chorizo onto another skewer with cut sides facing out to expose them to the grill and so they will get good markings.
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9
Reserve the skewers.
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10
Heat a deep, medium-size skillet over medium-high heat.
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11
Add the tablespoon of EVOO and the butter.
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12
When the butter melts into the oil, add the thyme, zucchini, bell pepper, onion, and rice.
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13
Stir and saute the mixture for 3 minutes, then add the cauliflower and stock and season with salt and pepper.
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14
Stir in saffron threads and bring the liquid up to a bubble.
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15
Cover the pan tightly and reduce the heat to simmer.
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16
Cook for 17 minutes, or until the rice is tender.
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17
Place the skewers on the grill when the mostly-vegetable rice has cooked for 5 minutes with the lid on.
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18
Cook the fish for 8 to 10 minutes, until opaque, turning every couple of minutes.
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19
Cook the chorizo for 2 to 3 minutes on each side to get good markings; the sausage is already fully cooked, you are just warming it and marking it.
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20
Uncover the vegetables and rice and stir.
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21
Pile portions of the mostly-vegetables and saffron rice on plates.
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22
Remove the swordfish and chorizo from their skewers and combine them.
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23
Pile the fish and cooked chorizo on top of the veggie and rice mixture and serve.
