Keto Paella with Cauliflower Rice

Name: Keto Paella with Cauliflower Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5 serving
Ingredients: 500 g / 1.1 lb cauliflower florets; 4 tablespoon olive oil; 2 free-range chicken thighs; 1 small yellow onion; 2 garlic cloves; 2.5 oz quality chorizo; 1 whole medium tomato; 1 tablespoon tomato puree; 1 red pepper; 2 oz green beans; ½ teaspoon salt; ½ teaspoon cracked black pepper; 1 teaspoon paprika; Good pinch of saffron strands or ½ teaspoon ground saffron; 3 tablespoon chicken stock; 165 g frozen peeled cooked prawns; Juice of ½ lemon; 15 g fresh parsley

User Reviews

5.0

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
5
Calories
273 kcal
Course
Main Course
Cuisine
Spanish

Keto Paella with Cauliflower Rice

Raiden Walker

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A terrific midweek lunch or light keto dinner! This easy keto paella has all the flavours we love in a traditional Spanish paella. A firm family favourite, whether low carb or not!

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Ingredients

Servings

500 g / 1.1 lb cauliflower florets circa 5 cups cauliflower rice
4 tablespoon olive oil
2 free-range chicken thighs skinless and boneless, chopped (150g)
1 small yellow onion diced, 60g
2 garlic cloves
2.5 oz quality chorizo sliced, 70g
1 whole medium tomato finely chopped (123g)
1 tablespoon tomato puree 15g
1 red pepper 5 oz / 140g
2 oz green beans 55g
½ teaspoon salt
½ teaspoon cracked black pepper
1 teaspoon paprika ideally smoked
Good pinch of saffron strands or ½ teaspoon ground saffron
3 tablespoon chicken stock
165 g frozen peeled cooked prawns from sustainable sources
Juice of ½ lemon approx 1 tbsp
15 g fresh parsley chopped

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Instructions

Place the cauliflower florets in a food processor and pulse until they resemble rice.
Heat 2 tablespoon of olive oil in a large non stick frying or paella pan. Add the chicken and onion and cook for 4 minutes on a medium heat. Add the garlic for 1 further minute.
Add the chorizo, tomato, tomato puree, peppers, green beans, salt, pepper and spices. Cook for about 4 more minutes.
Add the cauliflower rice, stock and prawns and cook for about 7 mins, or until the rice and prawns are cooked to your liking. Check the seasoning and adjust to taste, adding lemon juice, parsley plus stirring through 2 tablespoon of olive oil to serve.

Notes

Net carbs for this cauliflower rice paella: 7.4g per portion. Makes 5 portions.
Storage: Tupperware in the fridge for up to 3 days or freezer for 3 months.
Split the cauliflower florets into two batches to make sure the cauliflower rice isn’t too fine. It’s much better if it’s coarse and not like snow. Pulse, don’t blitz.
Split the cauliflower florets into two batches to make sure the cauliflower rice isn’t too fine. It’s much better if it’s coarse and not like snow. Pulse, don’t blitz.
If you don’t have saffron you can add ¼ teaspoon more paprika.
If you don’t have saffron you can add ¼ teaspoon more paprika.