Keto Spanish Cauliflower Rice Paella

Ingredients

• 4 cups Cauliflower rice
• 6 oz Chorizo
• 0.5 lb Shrimp
• 1 lb 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

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large paella pan or skillet over medium heat, which is about 350°F (175°C).
2. 2Add the 6 ounces of chorizo, sliced, to the hot pan. Cook for 5-7 minutes, or until the chorizo is browned and has released its fat.
3. 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.
4. 4Stir in the 1 tablespoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Cook for 1 minute until fragrant.
5. 5Add the 4 cups of cauliflower rice to the pan. Cook for 5 minutes, stirring occasionally, until it begins to soften.
6. 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.
7. 7Arrange the 0.5 pound of shrimp and 1 pound 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.
8. 8Remove the pan from the heat. Garnish with the 2 tablespoons of parsley. Serve immediately.

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