Keto Spanish Cauliflower Rice Paella

A keto-friendly take on the classic Spanish paella, using cauliflower rice instead of traditional rice. Gluten-free and packed with seafood and chorizo.

55m4 servings

Contains shellfish

520 cal|40g protein|20g carbs|30g fat|8g fiber

Ingredients

4 cups Cauliflower rice
about 170 g Chorizo
about 225 g Shrimp
about 450 g Mussels
1 cup Chicken broth
0.5 tsp Saffron threads
2 tbsp Olive oil
1 medium Onion
3 cloves Garlic
1 tbsp Smoked paprika
1 tsp Salt
0.5 tsp Pepper
2 tbsp Parsley

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

Instructions

1Heat the 2 tablespoons of olive oil in a large paella pan or skillet over medium heat, which is about 175°C.
2Add the about 170 g of chorizo, sliced, to the hot pan. Cook for 5-7 minutes, or until the chorizo is browned and has released its fat.
3Add the 1 medium onion, chopped, and the 3 cloves of garlic, minced, to the pan with the chorizo. Cook for 5-7 minutes, stirring often, until the onion is softened and translucent.
4Stir in the 1 tablespoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Cook for 1 minute until fragrant.
5Add the 4 cups of cauliflower rice to the pan. Cook for 5 minutes, stirring occasionally, until it begins to soften.
6Pour in the 1 cup of chicken broth and add the 0.5 teaspoon of saffron threads. Stir everything together and bring the mixture to a simmer. Let it simmer gently for 5 minutes.
7Arrange the about 225 g of shrimp and about 450 g of mussels on top of the cauliflower rice mixture. Cover the pan tightly with a lid or foil. Cook for 8-10 minutes, or until the mussels have opened and the shrimp are pink and opaque. Discard any mussels that do not open.
8Remove the pan from the heat. Garnish with the 2 tablespoons of parsley. Serve immediately.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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