Keto Paella
Keto Paella
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
A Spanish classic.
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Keto Paella
Keto Paella
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
A Spanish classic.
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
  • 300 grams Cauliflower Rice
  • 300 ml Chicken or Fish Stock
  • 150 grams Prawns
  • 150 grams Calamari
  • 80 grams Tomato Grated
  • 50 grams Yellow Bell Peppers Diced
  • 50 grams Red Bell Peppers Diced
  • 50 grams Green Beans Chopped
  • 50 grams Onion
  • 10 grams garlic
  • 1 Tsp Smoked Paprika
  • 3 Tbsp olive oil
  • a few strands of saffron
  • Salt & Pepper to taste
  • Parsley for garnish
  • a squeeeze of lemon juice
Servings: servings
Units:
Instructions
  1. Place the saffron on a small piece of foil and fold it to form a square and toast it for 15 seconds on each side on a hot pan and then set aside.
  2. If you don’t have a Paella pan you can use a non stick pan or any kind of frying pan for this.
  3. Season the pan with some salt and add a tablespoon of the olive oil and once the oil is nice and hot throw in the seafood and cook for 2 minutes.
  4. Remove the seafood from the pan and set aside. Add another tablespoon of olive oil to the pan.
  5. Add in the onions and season with some salt and cook for about a minute or so till it starts to turn translucent.
  6. Add the garlic and give it all a good mix and cook for another minute.
  7. When the garlic starts browning add in the green beans, bell peppers, tomato. Also season once again with a bit of salt, pepper and the paprika.
  8. After cooking for about a minute or two add in the cauliflower rice and give it all a good mix.
  9. Add the chicken stock and the safforn to the pan, give it a final good mix and then cover and cook for 5 minutes.
  10. After 5 minutes remove the lid and cook for a further 5 minutes or till all the stock has cooked out and the rice starts to brown at the bottom.
  11. Add all the seafood back to the pan and spread it evenly on top of the rice and then gentle press it down into the rice. DO NOT stir the rice or give it a good mix.
  12. Garnish with parsley and cover and cook for just 1 minute more so the seafood is perfectly cooked through. Then uncover and finish with olive oil and some lemon juice and serve.