Keto Arroz de Marisco (Seafood Rice)

Ingredients

• 3 tablespoons Olive Oil
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 1 medium Red Bell Pepper (diced)
• 2 tablespoons Tomato Paste
• 0.5 cup White Wine
• 2 cups Fish Broth
• 4 cups Cauliflower Rice
• about 225 g Shrimp (peeled and deveined)
• about 225 g Clams (scrubbed)
• about 225 g Mussels (scrubbed and debearded)
• 0.25 cup Cilantro (chopped)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large pot over medium heat, which is about 175°C. Add the 3 tablespoons of Olive Oil and let it heat up until it shimmers.
2. 2Add the 1 medium Onion (diced), 4 cloves Garlic (minced), and 1 medium Red Bell Pepper (diced) to the pot. Cook, stirring occasionally, for about 7 minutes, or until the vegetables are softened and the onion looks translucent.
3. 3Stir in the 2 tablespoons of Tomato Paste and cook for 1 minute, stirring constantly until it darkens slightly.
4. 4Pour in the 0.5 cup White Wine and 2 cups Fish Broth. Increase the heat to medium-high and bring the liquid to a boil.
5. 5Add the 4 cups Cauliflower Rice, about 225 g Shrimp (peeled and deveined), about 225 g Clams (scrubbed), and about 225 g Mussels (scrubbed and debearded) to the pot. Stir everything together, then cover the pot. Reduce the heat to medium-low and cook for about 10 minutes, or until the shrimp are pink and opaque, and the clams and mussels have opened. Discard any clams or mussels that remain closed.
6. 6Stir in the 0.25 cup Cilantro (chopped), 1 teaspoon Salt, and 0.5 teaspoon Black Pepper.
7. 7Serve the Keto Arroz de Marisco hot.

Substitutions

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