Cauliflower Rice Seafood Paella

PALEO, GF, DF, KETO
Serves: 6 using a 15” paella pan

This grain free, paleo Paella is a low carb version of the traditional Spanish Paella made with cauliflower rice. Makes for an impressive dinner party meal but is also easy enough for a weeknight dinner.

Paella reminds me of camping when my children were small.

We used to camp every summer with 8 families, loads of little ones and lots of delicious food. Each family made one elaborate, incredible meal over the course of the 3 day weekend that would feed all 8 families. In this way, we could each go all out on our one meal and relax the rest of the weekend and enjoy being fed.

One of my dear friends would make an incredible Paella with a pan that spanned at least 40” across.

This grain free cauliflower seafood paella is inspired by the one I remember, scaled down to feed a family of 6 but still loaded with seafood and all of the spanish flavor I remember.

Ingredients:

2 heads cauliflower or 2-12 ounce bags of frozen cauliflower rice (about 8 cups cauliflower rice)

¼ cup extra virgin olive oil

18 wild caught shrimp

18 fresh mussels

18 clams

1 red bell pepper, diced

1 orange bell pepper, diced

8 cloves garlic, minced

½ lb ground chorizo

1 lb sliced chorizo

1 teaspoon smoked paprika

1 cup tomato sauce or puree

½ teaspoon ground saffron

1 cup fresh or frozen peas

fresh parsley

sea salt to taste

black pepper to taste

lemon wedges

Instructions:

Cut a large head of cauliflower into 4 quarters. Remove the stems from the cauliflower pieces and discard. Pulse heads of cauliflower in a food processor for about 20 seconds to make the cauliflower rice. Or make it easy on yourself and buy bags of frozen cauli rice! It is totally fine to use frozen cauliflower rice that you can find bagged now in the freezer section of your market.

Finely mince 8 cloves of garlic. Dice the bell peppers. Peel and devein jumbo shrimp, pat dry with paper towels and season with sea salt and black pepper. Slice the chorizo. Clean mussels and clams of any sand.

Heat a 15” paella pan to medium high heat and add the olive oil. Allow oil to get hot and place shrimp seasoned side down in hot oil and cook for 1 minute per side, then remove the shrimp from the pan and set aside.

Add ground chorizo to the pan and cook until browned. Next cook the diced bell peppers until soft, then add the minced garlic. Cook for about a minute, then add the smoked paprika, sea salt, black pepper and tomato sauce and mix together.

Allow tomato and spices to cook for about 3 minutes then add the riced cauliflower to the pan along with the saffron. Mix until well combined, then lower the heat to simmer. Allow cauliflower rice to simmer for about 5 minutes stirring constantly, and then add the shrimp back into the pan along with the sliced chorizo, mussels and clams. Nestle the shellfish into the cauliflower rice so that they heat up and open.

Sprinkle the whole dish with fresh or frozen peas and then cover the pan tightly with foil and cook for about 8-10 minutes. I usually finish this dish off in the oven, uncovered, under the broiler to brown the top and to ensure that all of the mussels and clams have opened.

Garnish your paella with lemon wedges and chopped fresh parsley and enjoy!

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A pan of seafood paella

Cauliflower Rice Seafood Paella


  • Author: Beth Bollinger

Description

Serves: 6 using a 15” paella pan


Ingredients

Scale

2 heads cauliflower or 2-12 ounce bags of frozen cauliflower rice (about 8 cups cauliflower rice) 

¼ cup extra virgin olive oil

18 wild caught shrimp

18 fresh mussels

18 clams

1 red bell pepper, diced

1 orange bell pepper, diced

8 cloves garlic, minced

½ lb ground chorizo

1 lb sliced chorizo 

1 tsp smoked paprika

1 cup tomato sauce or puree

½ tsp ground saffron

1 cup fresh or frozen peas

fresh parsley

sea salt to taste

black pepper to taste 

lemon wedges


Instructions

Cut a large head of cauliflower into 4 quarters. Remove the stems from the cauliflower pieces and discard. Pulse heads of cauliflower in a food processor for about 20 seconds to make the cauliflower rice. It is totally fine to use cauliflower rice that you can find now in the freezer section of your market!

Finely mince 8 cloves of garlic. Dice the bell peppers. Peel and devein jumbo shrimp, pat dry with paper towels and season with sea salt and black pepper. Slice the chorizo. Clean mussels and clams of any sand.

Heat a 15” paella pan to medium high heat and add the olive oil. Allow oil to get hot and place shrimp seasoned side down in hot oil and cook for 1 minute per side, then remove the shrimp from the pan and set aside.

Add ground chorizo to the pan and cook until browned. Next cook the diced bell peppers until soft, then add the minced garlic. Cook for about a minute, then add the smoked paprika, sea salt, black pepper and tomato sauce and mix together. 

Allow tomato and spices to cook for about 3 minutes then add the riced cauliflower to the pan along with the saffron. Mix until well combined, then lower the heat to simmer. Allow cauliflower rice to simmer for about 5 minutes stirring constantly, and then add the shrimp back into the pan along with the sliced  chorizo, mussels and clams. Nestle the shellfish into the cauliflower rice so that they heat up and open. 

Sprinkle the whole dish with fresh or frozen peas and then cover the pan tightly with foil and cook for about 8-10 minutes. I usually finish this dish off in the oven, uncovered, under the broiler to brown the top and to ensure that all of the mussels and clams have opened.

Garnish your paella with lemon wedges and chopped fresh parsley and enjoy!

Keywords: PALEO, GF, DF, KETO