Paella with Cauliflower Rice
A rich and flavorful Spanish-inspired paella made with cauliflower rice, saffron, chicken, shrimp, and chorizo.
Ingredients
For the Base:
3 Tbsp butter or beef tallow
4 cups cauliflower rice (fresh or frozen, riced fine)
½ medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
½ tsp smoked paprika
¼ tsp saffron threads (optional, traditional)
Salt and black pepper, to taste
For the Protein:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
8 oz Spanish chorizo, sliced into rounds
1 lb large shrimp, peeled and deveined
½ cup chicken broth (unsalted)
¼ cup dry white wine (optional, keto-friendly in small amount)
Optional Garnish:
Fresh parsley, chopped
Lemon wedges
Macronutrients
(per serving, serves 6)
Protein: 40g
Fat: 31g
Carbs: 6g
Preparation
Heat 2 Tbsp butter or tallow in a large skillet or paella pan over medium-high heat. Add chicken pieces and chorizo, searing until browned (5–6 minutes). Remove and set aside.
In the same pan, melt 1 Tbsp butter or tallow. Add onion, garlic, and bell pepper. Cook 3–4 minutes until softened. Stir in paprika, saffron, salt, and pepper.
Stir in the cauliflower rice and cook 3–4 minutes until tender but not mushy. Deglaze with chicken broth and optional white wine. Simmer gently 2–3 minutes.
Return chicken and chorizo to the pan. Nestle shrimp into the cauliflower rice mixture. Cover and cook 4–5 minutes until shrimp turn pink and chicken is cooked through.
Garnish with chopped parsley and lemon wedges. Serve hot.
THURSDAY 260122