This Keto Paella is as close as you can get to traditional Spanish Paella, without using rice. High in flavour and protein, low in carbs!
It’s a classic Spanish dish, with meats, vegetables, and a highly seasoned rice ... cooked with chorizo oil in a paella pan, over an open flame.
The authentic version - as a Spanish RICE dish - isn’t exactly keto friendly, so I was kind of SOL.
... obviously, I needed to develop a keto version of my regular paella recipe. I don’t have any Spanish recipes on this blog yet, so I had a good excuse to indulge in the craving!
(Thought I may try it with celery root - celeriac - some day, as I bet that would also taste amazing!)
I didn’t know if I wanted to do a shrimp paella or a chicken paella, so I did both - along with traditional Spanish chorizo sausage.
Oh, it was good. This is a really great recipe, and has definitely become a favourite go-to dinner in this house!
This is a great recipe just as-is, whether you’re on a ketogenic diet or not.
It’s got a pretty high protein content, and it’s just plain delicious food - a great way to cook a single main dish for the whole family.
For those who are following a keto diet, swapping out the white rice for cauli rice make this low carb paella an easy fit for the lifestyle.
Specifically, we’re talking 309 calories, 29 grams of protein, and only 9 grams of total carbohydrate per serving.
When you factor in the 3 grams of fiber, you’re looking at only 3 grams of net carbs per serving!
It’s a great “meats and vegetables” dish that’s full of wonderful flavours and textures.
SO good. Hope you love it as much as we do!
For the most part, this recipe uses simple ingredients that should be readily accessible in most grocery stores. A few notes:
I like to use a couple bags of frozen cauliflower rice in place of the regular rice in the source material, for a few reasons:
It’s cheap, easy, I always have some on hand, and it’s already conveniently measured (by weight).
That said, you can use fresh cauliflower in this recipe if you prefer. Just shred it on a box grater, or cut into small florets and blitz it in a food processor a few times.
For this recipe, you will need:
Boneless skinless chicken breast
Large Raw Shrimp
As a note: There are two very different types of Chorizo sausage: Mexican chorizo and Spanish chorizo.
Mexican is a raw meat product, with a texture like a more paste-y version of ground beef.
Spanish chorizo is a hard, cured sausage that you can slice and serve. This is the kind you’re looking for.
In addition to those ingredients, you will also need:
Red bell pepper
Chicken broth / chicken stock
Dry white wine (Can use more chicken broth, instead)
Extra virgin olive oil
Ground Black Pepper
Lemon slices, for garnish
How to Make Keto Paella
The full recipe is in the recipe card at the end of this post, this is a pictorial walk though.
Because this recipe comes together incredibly quickly when you get going, I like to prep all of the ingredients ahead of time, having the diced tomatoes, diced bell peppers, chopped onion, and minced garlic together on one plate.
The spices and wine are all measured out and ready to go when I start cooking.
In a small bowl, add saffron threads to the warmed chicken broth, allow to sit for 10 minutes.
As the saffron is blooming...
Make your Cauliflower Paella
In a large skillet or large frying pan (I used a large frying pan with sides) over medium-high heat, brown the chorizo sausage in the olive oil.
Add chicken, continue cooking until chicken is browned on all sides.
Add red pepper, onion, and garlic, and tomatoes. Turn element down to medium heat, continue cooking until vegetables are tender.
Add saffron chicken broth, bay leaf, smoked paprika, and a good pinch of salt. Bring to a simmer.
Add drained cauliflower rice. Turn heat up to high, bring it back to a simmer, and allow to cook until the cauliflower rice is tender and the mixture has thickened up a bit.
Add shrimp and mussels (if using), stir to combine. Continue cooking for another 3-5 minutes or so, until the shrimp is cooked through.
Remove and discard the bay leaf. Add chopped parsley to the pot, stir well.
Allow leftovers to cool before transferring it to an airtight container. This is fantastic reheated the next day, and will keep in the fridge for 3-4 days.
In the recipe card, I mention that you can add ½ lb Mussels or scallops, with the shrimp, if you’d like.
You can leave out the chicken if you’re doing this, and go for more of a seafood paella - just know that it’ll increase the carb count. (That’s why I generally skip it).
If you’d like, you can add some green peas (with the cauliflower) or cut green beans.
When you add green beans will depend on if you want it more crisp (after the cauliflower) or more soft (with the other veggies, or with the cauliflower) .
More Low Carb Fish & Seafood Recipes
Looking for more low carb or keto fish recipes? I’ve got you covered!
Keto Spicy Salmon Poke Bowl
Low Carb Keto Chirashi Bowl
Grilled Cilantro Lime Shrimp
Keto Clam Chowder
Low Carb Shrimp Curry
Keto Crab Cakes
Hot Smoked Salmon
Keto Fish Cakes & Tartar Sauce
Pesto Shrimp Palmini
Low Carb Spinach Feta Salmon Pinwheels
Seared Scallops with Dijon Wine Sauce
Keto Coconut Shrimp
Baked Sesame Ginger Salmon [Keto]
... But wait, there’s more! Check out my Keto Seafood Recipes section for even more low carb seafood recipes!
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- 2 lbs Frozen cauliflower rice
- 1 pinch Saffron threads
- ¼ cup Chicken broth warmed
- 1 tablespoon Olive oil
- 1 lb Spanish Chorizo sliced
- 2 Large boneless skinless chicken breast chopped
- 1 Red bell pepper
- 1 Medium onion chopped
- 3 Garlic Cloves pressed
- ¼ cup Dry white wine
- 2 Roma tomatoes diced
- 1 Bay leaf
- 2 teaspoon Smoked paprika
- 1 lb Large Raw Shrimp
- ½ lb Mussels or scallops optional
- ¼ cup Italian parsley chopped
- Ground black pepper
- Lemon slices for garnish
- Thaw cauliflower rice, drain well.
- In a small bowl, add saffron threads to the warmed chicken broth, allow to sit for 10 minutes.
- As the saffron is blooming:
- In a large pot over medium heat, brown the chorizo sausage in the olive oil. Add chicken, continue cooking until chicken is browned on all sides.
- Add red pepper, onion, and garlic, and tomatoes. Continue cooking until vegetables are tender.
- Add white wine (if using), simmer for a few minutes.
- Add saffron chicken broth, bay leaf, smoked paprika, and a good pinch of salt. Bring to a simmer.
- Add drained cauliflower rice. Turn heat up to high, bring it back to a simmer, and allow to cook until the rice is tender and the mixture has thickened up a bit.
- Add shrimp and mussels, if using, stir to combine. Continue cooking for another 3-5 minutes or so, until the shrimp is cooked through.
- Remove and discard the bay leaf. Add chopped parsley to the pot, stir well.
- Season with more salt, pepper, and/or spice, to taste. Serve hot, with lemon slices.