This grain free, paleo Paella is a low carb version of the traditional Spanish Paella made with cauliflower rice. This seafood paella makes for an impressive dinner party meal but is also easy enough for a weeknight dinner. Loaded with fresh vegetables, chorizo, clams, mussels and shrimp this paella dish really delivers on taste.
Though it is quite a filling meal, you can serve it with this Blood Orange and Fennel Salad with Citrus Vinaigrette followed by this night light Low Sugar Apple Crumble.
Why You’ll Love This Recipe
This thick and hearty paella is loaded with authentic Spanish flavor and tender morsels of fresh seafood.
Ingredients To Make This Paella
- Frozen cauliflower rice – You can use frozen or 8 cups of fresh cauliflower riced.
- Extra virgin olive oil – I prefer to use extra virgin olive oil when I cook.
- Shrimp – Use wild caught shrimp if possible.
- Mussels – I used fresh mussels.
- Clams – I used fresh clams
- Peppers I used a red and orange pepper.
- Garlic -I minced fresh garlic.
- Chorizo – I used both ground and sliced.
- Smoked paprika – Make sure to use smoked paprika, it has a different taste than regular paprika.
- Tomato sauce – I used tomato sauce but you can also use puree.
- Saffron – Just a touch of saffron is needed to make this paella recipe.
- Peas – You can use fresh or frozen peas
- Parsley – Use freshly chopped parsley as opposed to dried.
- Sea salt – I added sea salt to taste.
- Black pepper – I added freshly ground pepper to taste.
- Lemon wedges – I added lemon wedges for garnish.
Equipment Needed to Make This Paella
- Paella pan
- Knives
- Measuring cups and spoons
How to Make This Cauliflower Paella
- 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.
- Brown the spanish chorizo slices about 1 minutes each side and then remove from 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.
NOTES
Garnish your paella with lemon wedges and chopped fresh parsley and enjoy!
Storage
This grain free paella dish will keep for up to 3-4 days in the fridge in an airtight container.
Pro Tips
Here are a few things you can do to make sure your paella turns out perfectly each time.
- Have all the ingredients on hand and ready to go when you start.
- Make sure to pick up your fresh seafood the day you are planning to cook or the day before.
- Keep a few bags of frozen riced cauliflower in the freezer so you always have some on hand.
FAQS
Can I use rice to make this paella dish?
Yes, you can use rice but then the paella won’t be grain free. The cauliflower makes this recipe grain free and suitable for those following a ketogenic diet.
Do I have to cook the cauliflower before adding it?
No, you do not have to cook the cauliflower before you add it. It will steam lightly in this recipe.
Did you make this recipe? If you did don’t forget to tag me and share on Instagram!
Grain Free Cauliflower Rice Seafood Paella
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.
Equipment
Ingredients
- 2- 12 ounce bags of frozen cauliflower rice 8 cups cauliflower rice
- 1/4 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
- 1/2 lb ground chorizo
- 1 lb sliced chorizo
- 1 tsp smoked paprika
- 1 cup tomato sauce or puree
- 1/2 tsp ground saffron
- 1 cup fresh or frozen peas
- fresh parsley
- sea salt to taste
- freshly ground black pepper
- lemon wedges
Instructions
- 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.
- Brown the spanish chorizo slices about 1 minutes each side and then remove from 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.
Notes
Garnish your paella with lemon wedges and chopped fresh parsley and enjoy!
Tried this recipe?Let us know how it was!