The traditional Spanish dish Keto Cauliflower Seafood Paella is simple to prepare, healthful, low in carbs, and unbelievably tasty. You should be aware that authentic Spanish food is not hot if you have never had it. Instead, it uses traditional techniques, specific ingredients, and mixed flavours.
Keto Cauliflower Seafood Paella should be prepared with premium components, like with most recipes. We do advise using Spanish ingredients if you want to experience the true flavour of Spain.
There are countless variations of paella, perhaps one for each cook, which brings to mind New Orleans gumbo.
Cauliflower can be used in place of the rice as a replacement to keep it low in carbohydrates. When correctly prepared, riced cauliflower will resemble rice in both texture and flavour.
It occasionally happens to be an old family favourite. We frequently try to recreate it from a favourite restaurant dish. To make her Keto/Low-Carb dishes, Joanie pays special attention to the ingredients, freshness, and seasonings.
One of our favourites for a long time has been paella. Our paella’s foundation was always Bomba rice. It consumed a lot of stock and produced a lot of taste. Genuine Piquillo peppers from Lodosa, Spain, were the peppers we used.
Spanish saffron from the La Mancha region of Spain was required. The outcome was always a mouthwatering paella.
The ingredients are the same, with the exception of the Bomba rice. Joanie merely swaps out the Bomba rice for riced cauliflower. With one significant exception, the remainder of her seafood paella is prepared according to her tried-and-true recipe.
To give the cauliflower rice the customary saffron flavour, Joanie additionally infuses wine with her saffron.
- 1 cauliflower head (riced)
- 4. TBSP. olive oil (extra virgin)
- 16 tiny shrimp (counting between 31 and 40), peeled, and veined
- Red bell pepper, 1/4 (diced)
- One shalot (diced)
- 6 garlic sprigs (finely chopped)
- Smoked paprika, 1/2 teaspoon
- Tomato paste, 2 tbsp.
- 8 clams
- 8 little Clams
- Saffron threads, 2 teaspoons
- White wine, half a cup
- One Clam can (minced, with juice)
- a cup of peas (frozen)
- Sea salt, 1 teaspoon
- Pepper, 1/2 tsp.
- 5 Piquillo pepper strips
- Cauliflower florets should be processed in a food processor for 10 to 15 seconds, or until the texture of rice is achieved. Avoid overpulsing.
- Over medium-high heat, preheat your skillet or paella pan. Once the shrimp has been added and has been seasoned with salt and pepper, fry for 2 minutes on one side before flipping and cooking for another minute. Remove, wrap in foil, and set aside.
- The red bell pepper and shallot are added, the heat is reduced to medium, and they are sautéed for 3 minutes. Embrace the minced garlic. Continue to cook for another minute.
- Add the tomato paste and smoked paprika by stirring. For 1 minute, completely combine.
- Bring water to a boil in a seafood or vegetable steamer while the veggies in the previous two steps are cooking so that it may be used to steam the mussels and clams. When all of the clams and mussels have opened, add them and steam for 5-7 minutes.
- To the vegetable pan, put cauliflower rice and while the fish is steaming, stir in the vegetables.
- White wine that has been infused with saffron should be added; swirl after pouring. Add the clam juice and minced clams from a small can of minced clams. Keep in mind that the liquid won’t be absorbed by the cauliflower rice. After adding the peas, heat for FIVE minutes .
- Add pepper and sea salt to taste. While softened, your cauliflower rice shouldn’t be mushy.
Calories 217.3 –
Carbohydrates 11.8g –
Protein 5.9g –
Fat 14.9g –
Saturated Fat 2.1g –
Cholesterol 4.4mg –
Sodium 426.9mg –
Potassium 634.5mg –
Fiber 4.3g –
Sugar 5.4g –
Calcium 53.3mg –
Net Carbs 7.5g