KETO CUISINE PAELLA

on

 Hello ladies and gents this is the Viking telling you that today we are talking about

Keto Paella with Cauliflower Rice

keto paella with riced cauliflower in a large pot and a wooden spoon

A terrific midweek lunch or light keto dinner! This easy keto paella has all the flavours we love in a traditional Spanish paella. A firm family favourite, whether low carb or not!

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Cuisine: Spanish
  • Servings: 5
  • Calories: 273 kcal


INGREDIENTS

  • 500 g / 1.1 lb cauliflower florets circa 5 cups cauliflower rice
  • 4 tbsp olive oil
  • 2 free-range chicken thighs skinless and boneless, chopped (150g)
  • 1 small yellow onion diced, 60g
  • 2 garlic cloves
  • 2.5 oz quality chorizo sliced, 70g
  • 1 whole medium tomato finely chopped (123g)
  • 1 tbsp tomato purée 15g
  • 1 red pepper 5 oz / 140g
  • 2 oz green beans 55g
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 1 tsp paprika ideally smoked
  • Good pinch of saffron strands or ½ tsp ground saffron
  • 3 tbsp chicken stock
  • 165 g frozen peeled cooked prawns from sustainable sources
  • Juice of ½ lemon approx 1 tbsp
  • 15 g fresh parsley chopped

INSTRUCTIONS 

  1. Place the cauliflower florets in a food processor and pulse until they resemble rice.
  2. Heat 2 tbsp of olive oil in a large non stick frying or paella pan. Add the chicken and onion and cook for 4 minutes on a medium heat. Add the garlic for 1 further minute.
  3. Add the chorizo, tomato, tomato puree, peppers, green beans, salt, pepper and spices. Cook for about 4 more minutes.
  4. Add the cauliflower rice, stock and prawns and cook for about 7 mins, or until the rice and prawns are cooked to your liking. Check the seasoning and adjust to taste, adding lemon juice, parsley plus stirring through 2 tbsp of olive oil to serve.

And as always have a chilled day from the Viking

Comments

Post a Comment