Keto Spanish Seafood Paella with Hearts of Palm Rice

Instructions

1. 1Place a 30.48 cm paella pan or large skillet over medium heat (176.7°C / 175°C) and add the 3 tablespoons of olive oil.
2. 2Add the about 113 g of chorizo to the pan and cook, stirring occasionally, until it is browned and has released its oil, about 5 minutes.
3. 3Add the 1 medium onion, chopped into 1.27 cm pieces, and the 1/2 medium red bell pepper, chopped into 1.27 cm pieces, to the pan. Cook, stirring often, until the vegetables are softened, about 5 to 7 minutes.
4. 4Add the 3 cloves of garlic, minced, and cook for 1 minute more, until you can smell its fragrance.
5. 5Stir in the 4 cups of hearts of palm rice, the 1/4 teaspoon of saffron threads, the 1 teaspoon of smoked paprika, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Stir everything together for 1 minute to coat the rice.
6. 6Pour in the 2 cups of fish broth and bring the liquid to a gentle simmer. Let it simmer for 2 minutes.
7. 7Arrange the about 225 g of shrimp, about 450 g of mussels, and about 450 g of clams evenly over the top of the hearts of palm rice mixture. Make sure the seafood is in a single layer as much as possible.
8. 8Cover the pan tightly with a lid or aluminum foil and cook for 15 to 20 minutes. The paella is ready when the seafood is cooked through (shrimp will be pink and opaque, clams and mussels will have opened) and the liquid has been mostly absorbed.
9. 9Remove the pan from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and ensures the rice is tender. Garnish with the 2 tablespoons of fresh parsley, chopped, before serving.

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