Paleo Prawn Paella – Low Carb and Whole 30

chicken and seafood paella (12)

I’ve never actually tried real paella – the rice kind, let alone made my own. Whattt??? I know, it should be a crime or something. However after trying ‘fake’ paella e.g the cauliflower rice kind, I really don’t know how I went without. Although there’s no rice, I honestly don’t think you will be disappointed with this version. Its full of flavour and can be just as fancy pants as the original. My husband has tried the ‘real’ stuff and said that he actually prefers the cauliflower rice kind, because (in his words) “its lighter and you aren’t left feeling bloated and full up after a few bites, like you are with the rice kind”.

This recipe is based on Madeleine Shaw’s Seafood Cauliflower Paella from her book ‘Ready Steady Glow’. As with many of the recipes I come across, I had to tweak it in order to make it lower in carbs. The more times it has been cooked, the more I have played about with flavour.

Whole 30 Compliant
I have made this dish with a variety of seafood (fresh squid, mussels), with fancy pants Tiger prawns (with their heads still on), with chicken and king prawns, with chorizo and without. All have worked really well but I am giving you the recipe for the chicken and prawn version. In order to make it Whole 30 compliant you will need to either leave out the chorizo (which wont impact on taste – i’ll explain in a bit), or make sure that you use chorizo that is whole 30 compliant. If you leave out the chorizo I would suggest adding in extra seasoning – which is what I do. It’s entirely up to you what you add but if you want an example I would say add in some sweet paprika, extra garlic, chipotle flakes, chilli flakes and just a pinch of cumin.

Servings wise you’ll get 5 decent portions out of it (based on the measurements below). I haven’t yet tried freeing a portion, simply because I don’t like the way cauliflower rice freezes. It ends up being quite watery and you have to allow it to drain, then cook longer. If you were to freeze it, I would suggest baking it in the oven to reheat, as the longer cooking period should help cook out some of the moisture.

Macros
Total carbs 12.6g
Fiber 3.7g
Net carbs 8.9g
Protein 33.6g
Fat 14.3g
Kcals 311

Paleo Paella Low Carb and Whole 30
Print Recipe
This cauliflower paella is so full of flavour you wont be feeling like you are missing out! It can be made with a variety of fish or seafood and with or without chorizo.
Servings Prep Time
5 15
Cook Time
40
Servings Prep Time
5 15
Cook Time
40
Paleo Paella Low Carb and Whole 30
Print Recipe
This cauliflower paella is so full of flavour you wont be feeling like you are missing out! It can be made with a variety of fish or seafood and with or without chorizo.
Servings Prep Time
5 15
Cook Time
40
Servings Prep Time
5 15
Cook Time
40
Ingredients
Servings:
Instructions
  1. In a blender blitz the cauliflower until it resembles rice like grains. Place aside until needed .
  2. In a small saucepan heat the chicken stock with the saffron on low for about 5 minutes to allow the flavours to release.
  3. Dice the onion and chop the garlic. If using chorizo either cut into slices or dice into small chunks (whichever you prefer).
  4. In a paella pan (or a large frying pan) heat half of the coconut oil then add in the onion, garlic and chorizo. Cook for about 5 minutes or until the onions have softened.
  5. Pour the chicken stock /saffron mix into the onions, add in the cauliflower rice, the chilli, paprika, lime juice and cook for about 10 minutes on low to allow the flavours to infuse and the liquid reduce. (If you are leaving out the chorizo, add in the extra seasoning here).
  6. Add in the tinned tomatoes, the cherry tomatoes and the red bell (or sweet) pepper and season with the salt.
  7. Continue to cook on low, stirring often so that it doesn't stick.
  8. Dice the chicken breast. Heat the rest of the coconut oil in a pan and seal the meat (5 minutes). When the meat is browned, add it (and any juice) into the paella mixture.
  9. Cook the paella mixture until the liquids reduced (10 minutes). Just before serving add in the prawns (or seafood) and parsley and cook for a further 8 minutes (or until all the fish has cooked through). Ensure you stir the mixture so that you cook the prawns / seafood throughout.
  10. When the fish is cooked, serve immediately. You can sprinkle some fresh parsley or lime juice on the top if you wish.
Powered byWP Ultimate Recipe
Facebooktwitterpinterestmail

Want to leave a comment? ...