Keto Spanish Cauliflower Rice Paella

Ingredients

• 4 cups Cauliflower rice
• 3 tbsp Olive oil
• 4 oz Spanish chorizo, sliced
• 0.5 lb Shrimp, peeled and deveined
• 1 lb Mussels, scrubbed
• 1 n Bell pepper, diced
• 0.5 n Onion, diced
• 3 cloves Garlic, minced
• 0.25 tsp Saffron threads
• 1 tsp Smoked paprika
• 1 cup Fish broth
• 0.5 tsp Salt
• 2 tbsp Parsley, chopped
• 4 n Lemon wedges

Instructions

1. 1Place a 12-inch paella pan or large skillet over medium heat (350°F/175°C). Add the 3 tablespoons of olive oil. Once the oil is shimmering, add the 4 ounces of sliced Spanish chorizo. Cook for 3-5 minutes, stirring occasionally, until the chorizo is browned and slightly crispy.
2. 2Add the 0.5 pound of shrimp and 1 pound of mussels to the pan with the chorizo. Cook for 3-5 minutes, stirring, until the shrimp turn pink and opaque and the mussels have opened. Discard any mussels that do not open. Carefully remove the seafood from the pan and set it aside on a plate.
3. 3Add the 1 diced bell pepper and 0.5 diced onion to the same pan. Cook for 5-7 minutes, stirring often, until the vegetables have softened. Add the 3 minced garlic cloves and cook for 1 minute more until fragrant, stirring constantly.
4. 4Stir in the 4 cups of cauliflower rice, 0.25 teaspoon of saffron threads, and 1 teaspoon of smoked paprika. Cook for 2 minutes, stirring to coat the cauliflower rice evenly with the spices and vegetables.
5. 5Pour in the 1 cup of fish broth. Bring the liquid to a simmer, then reduce the heat to medium-low (300°F/150°C). Cover the pan and let it cook for 10-15 minutes, or until the cauliflower rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
6. 6Return the cooked seafood (shrimp and mussels) to the pan. Gently stir everything together to combine and heat the seafood through, about 2-3 minutes.
7. 7Remove the pan from the heat. Sprinkle the 2 tablespoons of chopped parsley over the top. Serve immediately with the 4 lemon wedges on the side.

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