Easy Cauliflower Paella
A healthy paella recipe that uses cauliflower rice for a low-carb alternative. 10 Simple flavor-packed ingredients. 35 Minutes. Gluten-Free. Keto. Low-Carb. Paleo. Whole 30.
Servings: 4 servings
Calories: 432kcal
Ingredients
- 1 cup chicken (cut into bite size cubes)
- 1 cup chorizo sausage (cut into slices)
- 1 cup frozen baby scallops
- 2 cup frozen baby shrimp
- 1 onion (finely diced)
- 2 tomatoes (chopped)
- 1 cup frozen peas
- 2 garlic cloves (minced)
- 2 cups cauliflower rice
- ½ cup broth (vegetable or chicken)
- 1 tablespoon butter
- 1 pinch saffron
- to taste salt and pepper
- 1 tablespoon olive oil
Instructions
- Sauté the onion over a medium high heat until soft, about 3-5 minutes. Add the chicken and chorizo sausage. Season and cook until it is all evenly seared.
- Add the tomato, garlic, saffron, cauliflower and a little splash of broth (not the entire ½ cup). Be very careful with the broth as all the veggies release their own liquid and you don't want the dish to be too watery. Only add more if needed.
- When the cauliflower is just about cooked, after about 6-8 minutes, add the scallops, shrimp and peas and cook for another minute.
- Lastly, add the butter and check the seasoning and adjust if needed. Stir until the butter is melted.
- Garnish with fresh parsley and servee immediately. Add lemon wedges on the side to squeeze over.
Notes
Tips and Tricks:
1. Feel free to swap out or substitute any of the seafood to your own tastes.
Nutrition
Calories: 432kcal | Carbohydrates: 16g | Protein: 34g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 223mg | Sodium: 1369mg | Potassium: 815mg | Fiber: 5g | Sugar: 7g | Vitamin A: 871IU | Vitamin C: 67mg | Calcium: 139mg | Iron: 3mg