Keto Paella with Cauliflower Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5
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Calories
273 kcal
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Course
Main Course
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Cuisine
Spanish
Keto Paella with Cauliflower Rice
Description
Keto Paella with Cauliflower Rice replaces traditional rice with pulsed cauliflower florets, offering a grain-free component that retains a rice-like texture when cooked properly. The recipe combines chicken thighs, chorizo, shrimp, and vegetables such as yellow onion, red pepper, and green beans. Olive oil is used to sauté the proteins and veggies, infusing the dish with richness while the smoked paprika and saffron provide aromatic and warm flavors characteristic of paella.
The cauliflower rice absorbs the chicken stock and the juices from the cooked proteins, softening without becoming mushy when cooked for about seven minutes. The final addition of fresh lemon juice and parsley brightens the dish and adds freshness. The mixture of textures—from tender seafood and meat to crisp vegetables and slightly chewy cauliflower rice—creates an enjoyable eating experience.
This paella suits those looking for a low-carbohydrate meal or a variation on traditional paella. It can be stored refrigerated for up to three days or frozen for longer preservation. Pulsing the cauliflower in batches avoids it becoming too fine, maintaining a better texture reminiscent of rice grains. If saffron is unavailable, increasing paprika slightly is recommended to preserve the characteristic color and flavor profile.
Ingredients
- 500 g / 1.1 lb cauliflower circa 5 cups cauliflower rice, florets
- 4 tablespoon olive oil
- 2 chicken thighs skinless and boneless, chopped (150g, free-range
- 1 yellow onion diced, 60g, small
- 2 garlic cloves
- 2.5 oz chorizo sliced, 70g, quality
- 1 tomato finely chopped (123g, whole medium
- 1 tablespoon tomato puree 15g
- 1 red pepper 5 oz / 140g
- 2 oz green beans 55g
- ½ teaspoon salt
- ½ teaspoon black pepper cracked
- 1 teaspoon paprika ideally smoked
- saffron strands or ½ teaspoon ground saffron, good pinch
- 3 tablespoon chicken stock
- 165 g Shrimp from sustainable sources, frozen, peeled, cooked
- lemon approx 1 tbsp, juice of ½ lemon
- 15 g parsley chopped, fresh
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
- Pulse cauliflower in batches to keep rice texture coarse, avoiding a fine, snow-like consistency.
- Net carbs are about 7.4g per portion; this recipe makes five servings.
- Store leftovers in a refrigerator for up to three days or freeze for up to three months.
- If saffron is unavailable, add an extra ¼ teaspoon of paprika for color and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Total Carbohydrates | 11.3g | 4% |
| Protein | 17.3g | 35% |
| Fat | 18.5g | 28% |
| Saturated Fat | 4.3g | 22% |
| Fiber | 3.9g | 16% |
| Sugar | 5.3g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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