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Keto Paella

This recipe for keto paella is a twist on the classic, traditional Spanish paella.

Using cauliflower rice instead of Arborio rice makes it a healthier, low-carb option that does not compromise on taste. 

The best part is that the whole family will embrace this keto version of paella; it’s that good.

If that’s not enough, this cauliflower paella takes 30 minutes or less to bring a meal to the table.

Be sure to check out our entire collection of keto-friendly Spanish recipes for more delicious keto recipes!

Keto Paella, A Cauliflower Rice Paella

keto paella with cauliflower rice
keto paella with cauliflower rice

Whether you are looking for a recipe for your next gathering or want to add a little Spanish flare to your keto meal plan, this recipe is for you.

Indulge in the exquisite flavors of a seafood paella made with cauliflower rice, a dish that combines the irresistible combination of shrimp, scallops, mussels, and aromatic spices.

It’s a low-carb paella recipe made with simple ingredients that will fool your tastebuds and that of your guests.

Not consuming white rice while doing a ketogenic diet is not up for discussion since a serving of regular paella can have over 40 grams of net carbs.

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I promise you won’t even miss regular rice with this Spanish rice dish made with riced cauliflower.

Plus, you’ll have a great way to enjoy a recipe that won’t affect your weight loss.

Ingredients Needed to Make A Low-Carb Paella Recipe

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Keto paella cooked in a shallow pan
Keto paella cooked in a shallow pan

Disclosure: Some of the links below are affiliate links, meaning I will earn a commission if you click through and make a purchase at no additional cost.

The following are the ingredients you’ll need to make this recipe. Note that the full recipe card, as well as nutritional information, is at the bottom of this post.

  • Olive oil
  • Boneless, skinless chicken thighs cut into bite-sized pieces
  • Large shrimp peeled and deveined but with tails intact
  • Sea scallops
  • Mussels, cleaned and debearded
  • Kosher salt
  • Black pepper
  • Onion, finely chopped
  • Garlic cloves, minced
  • Green bell pepper, chopped
  • Plum tomatoes, deseeded and chopped
  • Low-sodium chicken broth or chicken stock
  • White wine vinegar
  • Spanish paprika
  • Cumin powder
  • Dried oregano
  • Bay leaves
  • Bijol coloring and seasoning
  • Garlic powder
  • Onion powder
  • Fresh parsley
  • Sliced pimentos
  • Pimiento-stuffed green olives
  • Capers
  • Frozen cauliflower rice, defrosted
  • Frozen green peas, slightly thawed

How To Make A Keto Paella

Keto paella cooked in a shallow metal pan
Keto paella cooked in a shallow metal pan

To make this keto-friendly seafood paella, begin by preparing your ingredients. Chop the onion, mince the garlic, and deseed and chop the plum tomatoes. 

Next, clean and debeard the mussels, peel, and devein the shrimp, but keep the tails for added flavor./

Cut the chicken thighs into bite-sized pieces. Defrost the frozen cauliflower rice by following the package instructions.

Heat olive oil in a paella pan or a large, shallow skillet over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pan and sear until they are browned on all sides.

Then remove the chicken from the pan and set it aside. In the same pan, add the shrimp, scallops, and mussels.

Cook them for a few minutes until the shrimp turn pink, the scallops are lightly golden brown around the edges, and the mussels open. Once cooked, remove the seafood from the pan and set it aside.

Add the chopped onion, minced garlic, and green bell pepper to the same pan.

Sauté them until they become soft and fragrant, which should take about five minutes. Add the chopped tomatoes and cook for about two minutes, allowing the flavors to meld together.

Reduce the heat to medium and add the low-sodium chicken broth, white wine vinegar, Spanish smoked paprika, cumin powder, dried oregano, bay leaves, Bijol coloring and seasoning, garlic powder, onion powder, salt, and black pepper.

Stir well to combine all the ingredients, and let the mixture simmer for a few minutes, allowing the flavors to develop for about two-three minutes.

Next, you’ll stir in the sliced pimentos, pimiento-stuffed green olives, and capers.

Then add the defrosted cauliflower rice to the pan and stir to coat the rice with the flavorful mixture.

Pour in the chicken broth and bring the mixture to a simmer. Cook the cauliflower rice uncovered for about five minutes.

Next, add the cooked chicken thighs, shrimp, scallops, and mussels back to the pan, nestling them into the cauliflower rice.

Scatter the thawed peas over the top, adding a pop of color to the dish.

Recipe Tips And Substitutions

  • Feel free to swap the chicken thighs for boneless chicken breasts.
  • Add slices of dried chorizo Espanol for more flavor.
  • Swap the mussels for squid
  • Leave out the chicken for a keto seafood paella.
  • Instead of using cauliflower rice, use konjac rice. It’s a rice substitute made from konjac root that is high in fiber and low in carbs.
  • Instead of Bijol color & seasoning use a couple of saffron threads.

Tag Us

I sure hope you will try this traditional paella with a healthy twist. Clocking in at 7.3 g net carbs, it’s a low-carb recipe that will not raise your blood sugar, making it the perfect way to enjoy a classic Spanish dish while doing a keto diet. 

Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

As a fan of strawberries, you might want to also visit this collection of keto strawberry recipes for more delicious options!

Also, check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.

Grab Our Books!

In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting, we got on the path to real transformation. 

Knowing firsthand the benefits of this decision, we have created a closed Christian group using the keto diet to transform their lives.  We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.

Fittoservegroup Keto App

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Fit To Serve Group App

Looking for a fast way to access our keto recipes? We got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to make your keto diet a delicious breeze!

Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.

Enjoy early access to recipes before they go live on the website. Plus, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.

Search recipes by title, ingredients, keywords, and categories, and of course, every recipe shows complete nutritional facts.  Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients. 

The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

low carb paella served in a green shallow plate

Keto Paella With Cauliflower Rice

Yield: 7
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This recipe for keto paella is a twist on the classic, traditional Spanish paella by using cauliflower rice instead of Arborio rice. It's a healthier, low-carb option that does not compromise on taste. 

Ingredients

Instructions

  1. Heat the olive oil in a large paella pan, wok, or shallow skillet over medium-high heat. Season the chicken thighs with half the salt and half the black pepper.
  2. Add the chicken thighs to the pan and cook until browned on all sides. Remove the chicken from the pan and set it aside.
  3. In the same pan, add the shrimp, scallops, and mussels. Cook for 2-3 minutes until the shrimp turn pink, the scallops are lightly golden brown around the edges, and the mussels start to open. Remove the seafood from the pan and set aside.
  4. In the same pan, add the onion, garlic, and green bell pepper. Sauté until the vegetables are softened, about 5 minutes.
  5. Add the chopped tomatoes and cook for an additional 2 minutes.
  6. Reduce the heat to medium and add the chicken broth, white wine vinegar, Spanish paprika, cumin powder, dried oregano, bay leaves, Bijol, garlic powder, onion powder, and the remaining salt and black pepper. Stir well to combine.
  7. Stir in the sliced pimentos, green olives, and capers.
  8. Add the defrosted cauliflower rice to the pan and stir to coat the rice with the mixture.
  9. Pour in the chicken broth and bring the mixture to a simmer. Cook uncovered for about 5 minutes.
  10. Add the cooked chicken thighs, shrimp, scallops, and mussels back to the pan and nestle them into the cauliflower rice.
  11. Scatter the thawed peas over the top of the paella.
  12. Continue to cook uncovered for another 5 minutes or until the cauliflower rice is heated through and the flavors have melded together.
  13. Remove the pan from the heat and let it rest for a few minutes.
  14. Garnish with chopped fresh parsley and serve hot.

Notes

Add up to 1/2 cup more chicken broth for a soupier version after the chicken and seafood have fully cooked and heated through.

  • Feel free to swap the chicken thighs for boneless chicken breasts.
  • Add slices of dried chorizo Espanol for more flavor.
  • Swap the mussels for squid
  • Leave out the chicken for a keto seafood paella
  • Instead of using cauliflower rice, use konjac rice. It's a rice substitute made from konjac root that is high in fiber and low in carbs.
  • Instead of Bijol color & seasoning, use a couple of saffron threads.
Nutrition Information:
Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 20.8gSaturated Fat: 5.2gCholesterol: 81mgSodium: 789mgCarbohydrates: 9gNet Carbohydrates: 7.3gFiber: 2.3gSugar: 3gProtein: 18.7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

Cara ~ Vintage Style Gal

Friday 14th of July 2023

Oh Hilda, thank you for sharing, I am GF so Keto recipes usually coincide with my diet needs. Sounds yummy, so glad you linked up this recipe!

Esmé Slabbert

Tuesday 11th of July 2023

outstanding with all the seafood - my type of meal. Thank you from your SSPS Team for sharing your links with us at #269 SSPS Linky. If you have not shared your IG and FB URL and handles, please email me at [email protected] as I am creating a database as you share your links with SSPS. This way I can more easily tag you when you're in the top 5 and I promote your post. Thanks in advance

Pat

Sunday 9th of July 2023

This looks delicious! I made a chicken stir fry and served it over cauliflower rice and really enjoyed it, so I know I'd like this dish.

Hilda Solares

Monday 10th of July 2023

Enjoy Pat!

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