Low-Carb Seafood Paella with Cauliflower Rice

Dive into the flavors of Spain with a keto-friendly twist on the classic paella. This Low-Carb Seafood Paella with Cauliflower Rice is a luscious blend of seafood and spices, minus the carbs, perfect for a nutritious feast.

Course Dinner

Cuisine Spanish

Keyword cauliflower rice, keto paella, Keto Seafood Dish, low-carb paella, seafood paella

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 350kcal

Equipment

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

Ingredients

1 large head cauliflower about 2 pounds/900g, riced
1 pound shrimp peeled and deveined
½ pound scallops
½ pound mussels cleaned and debearded
¼ cup extra virgin olive oil
1 medium onion about 150g, finely chopped
3 cloves garlic minced
1 red bell pepper about 120g, sliced
½ cup chicken broth preferably low-sodium
1 can diced tomatoes 14.5 ounces/411g, drained
1 teaspoon smoked paprika
½ teaspoon saffron threads
Salt and pepper to taste
Fresh parsley chopped (for garnish)
Lemon wedges (for serving)

Instructions

Prepare Cauliflower Rice: Wash and dry the cauliflower head. Cut into florets and pulse in a food processor until it reaches a rice-like texture. Set aside.
Sauté Vegetables: In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent—about 5 minutes. Add the red bell pepper and cook for an additional 3 minutes.
Cook Seafood: Season the shrimp and scallops with salt and pepper. Push the vegetables to the side of the pan and add the seafood. Cook until the shrimp turn pink and the scallops are slightly golden, about 3-4 minutes per side. Remove the seafood and set it aside.
Simmer Tomatoes and Spices: Add the diced tomatoes, smoked paprika, and saffron to the pan. Stir to combine with the vegetables and cook for 2 minutes. Pour in the chicken broth and bring the mixture to a simmer.
Combine with Cauliflower Rice: Stir in the cauliflower rice, mixing well with the tomato and spice mixture. Cover and let simmer for about 10 minutes, or until the cauliflower is tender but not mushy.
Add Back Seafood: Return the cooked seafood to the pan, adding the mussels on top. Cover and cook for an additional 5-7 minutes, or until the mussels have opened. Discard any that do not open.
Final Touches: Adjust salt and pepper to taste. Remove from heat and let it rest for a few minutes. Serve garnished with fresh parsley and lemon wedges on the side.

Notes

For the best flavor, use fresh seafood and high-quality saffron. Make sure to keep an eye on the dish as it simmers to prevent the cauliflower rice from overcooking.

Nutrition