Spanish recipe

Cauliflower Rice Paella

Name: Cauliflower Rice Paella
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 2 large heads cauliflower, riced; 2 tbsp olive oil; 1 onion, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 4 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp sweet paprika; 1/2 tsp saffron threads (optional); 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 can (14 oz) diced tomatoes; 1 cup vegetable broth; 1 cup frozen peas; 1 cup artichoke hearts, quartered; 1/2 cup pitted olives; 1 lemon, sliced; Chopped fresh parsley; Lemon wedges; 1 lb shrimp, peeled and deveined; 1 lb chicken thighs, diced; 1 can chickpeas, drained and rinsed

A low‑carb twist on the classic Spanish dish, packed with flavor and veggies, perfect for a healthy dinner for 8.

Total time

50 min

Prep

20 min

Cook

30 min

Serves

Low‑CarbHealthyMain Course

Chef’s Pro Tips

For a more authentic paella flavor, use smoked paprika and saffron if available.
To add a smoky depth, lightly toast the cauliflower rice in the pan before adding other ingredients.
Let the paella rest for a few minutes before serving to allow flavors to meld and excess liquid to absorb.

Nutrition

Estimated, per serving

calories: 180kcal
protein: 8g
Carbs: 20g
fat: 8g

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