Cauliflower Rice Seafood Paella Recipe - Low Carb & Grain Free

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth provides flavor while being lower in calories.

seafood mix

🥗Healthier: shrimp

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

Cut a head of cauliflower into four pieces and remove the leaves.

Rinse the cauliflower under cold running water and shake off excess water.

Cut off the root from each piece of cauliflower and add to a food processor; pulse for 20-25 seconds until the desired texture is achieved.

Finely mince 4 cloves of garlic and roughly dice 1 small red bell pepper.

Prepare a tube of thawed squid by cutting it into small squares and patting it dry with paper towels.

Pat down 15 jumbo shrimp with paper towels and season with sea salt and black pepper.

Heat an authentic Spanish paella pan over medium-high heat and add 1/4 cup of extra virgin Spanish olive oil.

Add the shrimp seasoned side down into the pan and cook for about 1 minute per side, then remove and set aside.

Add diced bell peppers to the same pan and cook for about 3 minutes, scraping up any leftover shrimp bits.

Make a well in the middle of the pan and add the squid; cook for about 1 minute.

Make another well and add minced garlic; cook for 30 seconds.

Add 1/2 teaspoon of smoked paprika, sea salt, and black pepper; mix everything together.

Add 1/2 cup of tomato puree and season with sea salt; mix until well combined and cook for about 3 minutes.

Add 4 cups of cauliflower rice and 1 packet of saffron; mix until well combined and season with more sea salt if needed.

Lower the heat to low, add the shrimp back into the pan along with 7 fresh mussels, and cover with foil.

Cook for about 8 minutes with the foil on, then remove the foil and let it rest for 4-5 minutes.

Add slices of fresh lemon and sprinkle with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens