Keto Saffron Cauliflower Paella

Embark on a culinary journey to Spain with this Keto Saffron Cauliflower Paella, a low-carb twist on the classic dish. Bursting with vibrant colors and aromatic flavors, this recipe swaps traditional rice for nutrient-rich cauliflower, making it perfect for those on a ketogenic diet. Saffron threads infuse this dish with their unique taste and a golden hue, while a medley of vegetables and proteins ensure a satisfying and hearty meal that's as pleasing to the palate as it is to the eye.

Course Dinner

Cuisine Spanish

Keyword cauliflower rice, keto paella, low-carb paella, Saffron, Spanish Keto Dish

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 410kcal

Equipment

Large skillet or paella pan
Knife
Cutting board
Measuring cups and spoons
Stirring Spoon

Ingredients

4 cups Cauliflower Rice (about 1 large head cauliflower or 454g)
3 tablespoons Extra Virgin Olive Oil (45ml)
3 cloves Garlic, minced (9g)
1 medium Yellow Onion, diced (110g)
1 large Red Bell Pepper, sliced (150g)
1 large Green Bell Pepper, sliced (150g)
1 pound Chicken Thighs, boneless and skinless, cut into pieces (454g)
4 ounces Spanish Chorizo, sliced (113g)
8 ounces Shrimp, peeled and deveined (227g)
2 cups Chicken Broth (480ml)
¼ teaspoon Saffron Threads (0.6g)
1 teaspoon Paprika (2g)
Sea Salt to taste
Black Pepper to taste
Fresh Parsley, chopped for garnish
Lemon Wedges for serving

Instructions

Heat the olive oil in a large skillet or paella pan over medium heat. Add the garlic and onions, cooking until the onions are soft and translucent, about 5 minutes.
Add both red and green bell peppers, sautéing until they start to soften, approximately 3 minutes.
Push the vegetables to the side of the pan and add the chicken thighs. Cook until the chicken is browned on all sides, around 8 minutes.
Stir in the chorizo and cook for another 2 minutes to release its oils and flavor.
Integrate the cauliflower rice into the pan, mixing with the oils and juices from the other ingredients.
Pour in the chicken broth and sprinkle the saffron threads, paprika, salt, and pepper over the mixture. Stir well to combine.
Let the paella come to a simmer, reduce the heat to low, and cover the pan. Cook for 20 minutes, or until the cauliflower rice is tender.
Add the shrimp to the top of the paella in the last 5 minutes of cooking, allowing them to steam until pink and cooked through.
Remove the pan from heat and let it sit covered for 5 minutes. This allows the flavors to meld together.
Garnish with fresh parsley and serve with lemon wedges on the side.

Notes

For an authentic touch, allow the bottom layer of cauliflower rice to lightly brown and crisp up before serving, creating what's known as 'socarrat' in traditional paella. Also, feel free to adjust the protein to your preference or availability—rabbit, duck, or firm white fish also make excellent additions to this dish.

Nutrition