A stunning keto version of traditional Spanish paella using cauliflower rice instead of traditional rice, loaded with shrimp, mussels, and scallops in a saffron-infused broth.
Recipe Details
Ingredients
- 1 large cauliflower head, riced
- 400g large shrimp, peeled and deveined
- 300g sea scallops, side muscle removed
- 500g mussels, cleaned and debearded
- 60ml extra virgin olive oil
- 1 medium onion, diced
- 1 large red capsicum, sliced
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 750ml seafood or fish stock
- 125ml dry white wine
- ½ tsp saffron threads
- 2 tsp smoked paprika
- 2 bay leaves
- 2 tbsp fresh lemon juice
- 60g fresh parsley, chopped
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 lemon lemon wedges for serving
Instructions
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Soak ½ tsp saffron threads in 2 tablespoons warm water. Set aside. Rice 1 large cauliflower head in a food processor until it resembles coarse rice.
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Season 400g large shrimp and 300g sea scallops with 1 tsp salt and ½ tsp freshly ground black pepper. Heat 2 tablespoons 60ml extra virgin olive oil in a large paella pan or skillet over high heat.
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Sear scallops 2 minutes per side until golden. Remove to a plate. Add shrimp and cook 2 minutes per side until pink. Remove to plate with scallops.
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Add remaining olive oil to the pan. Add 1 medium onion and 1 large red capsicum, cooking 4-5 minutes until softened.
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Add 4 cloves garlic cloves and cook 1 minute. Stir in 2 tbsp tomato paste and 2 tsp smoked paprika, cooking 2 minutes until fragrant.
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Pour in 125ml dry white wine, scraping up any browned bits. Add 750ml seafood or fish stock, saffron mixture, and 2 bay leaves. Bring to a boil.
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Add cauliflower rice and simmer 8-10 minutes until tender and liquid is mostly absorbed.
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Nestle 500g mussels into the cauliflower rice, cover, and cook 5-6 minutes until mussels open. Discard any that don't open.
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Return shrimp and scallops to the pan and heat through, 2-3 minutes.
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Remove bay leaves, drizzle with 2 tbsp fresh lemon juice, and garnish with 60g fresh parsley. Serve with 1 lemon lemon wedges for serving.
Tips
Seafood Quality: Use the freshest seafood available. Frozen works but thaw completely and pat dry before cooking.
Cauliflower Prep: Don't over-process cauliflower or it becomes mushy. Pulse to rice-like consistency.
Saffron Importance: Real saffron is expensive but essential for authentic flavor and color. No good substitutes exist.
Pan Size: Use a wide, shallow pan for best results. Traditional paella pans work perfectly.
Carb Count: This recipe contains approximately 8g net carbs per serving.
Serving Style: Traditionally served family-style directly from the pan with crusty bread on the side.