This particular recipe is for those nights when you’re in the mood for something different, and you have a little time on your hands. Paella is a rice dish that originated on the east coast of Spain near the city of Valencia. Here we’ve taken this traditional Spaniard dish and have developed a ketogenic version. With this recipe, you’re able to enjoy everything you love about paella, but without the carbs. So when you have a little extra time, pour yourself a nice glass of wine (low carb of course) and whip this delicious meal right up!

I hope you enjoy it as much as I did!

 

 

Directions

0/0 steps made
  1. Heat chicken stock in saucepan over medium heat. Keep warm as you prepare the meats.
  2. Heat half of the olive oil in a large skillet.
  3. Add in your chicken and sausage. Cook until chicken is browned on all sides.
  4. Add in the rest of the oil with the onion, garlic, tomatoes, salt, pepper, turmeric, and lemon juice.
  5. Saute until the onions have softened.
  6. Add in half of the chicken broth and the cauliflower rice.
  7. Mix and let it simmer for about 20 minutes.
  8. While the cauliflower simmers, bring you remaining broth to a boil.
  9. Add in cleaned mussels. Cover and cook for about 8 minutes until the shells have opened.
  10. Discard and mussels that do not open.
  11. Remove the mussels and add in the shrimp. Cook until shrimp turn pink, then remove from broth.
  12. When the cauliflower becomes tender, mix in shrimp and nestle in mussels.
  13. Cook for 10 more minutes. I like when there a light char at the bottom.
  14. Sprinkle with parsley and serve with lemon wedges on the side.
  15. ENJOY!

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