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.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Serving Size 4servings
Ingredients
1cupchicken(cut into bite size cubes)
1cupchorizo sausage(cut into slices)
1cupfrozen baby scallops
2cupfrozen baby shrimp
1onion(finely diced)
2tomatoes(chopped)
1cupfrozen peas
2garlic cloves(minced)
2cupscauliflower rice
1/2cupbroth(vegetable or chicken)
1 tbspbutter
1pinchsaffron
to tastesalt and pepper
1 tbspolive 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 1/2 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.