Mouthwatering Spanish-Style Keto Paella

Allergens

Gluten, shellfish (in shrimp)

Ingredients

• 1 cup Arborio rice (or any short
• grain rice)
• 4 cups chicken broth
• 1/2 cup dry white wine
• 1/2 tsp saffron threads, crushed
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/2 lb boneless chicken breasts, cubed
• 1/4 cup green peas, fresh or frozen
• 1/4 cup pitted green olives, halved
• 3 cloves garlic, minced
• 1/4 tsp ground cumin
• 2 tbsp chopped fresh parsley
• 6 large shrimp, peeled and deveined
• Lemon wedges for serving

Instructions

1. In a large pan, heat olive oil over medium heat. Add onion, red bell pepper, garlic, and cherry tomatoes cook until softened. Stir in rice, saffron, smoked paprika, cumin, salt, and pepper. Cook for 2 3 minutes, stirring occasionally. Pour in chicken broth and white wine, then bring to a simmer. Cover and cook for about 18 20 minutes or until the rice is tender. Add cubed chicken and shrimp continue cooking until chicken is cooked through and shrimp is pink. Stir in peas, green olives, and parsley. Cook for an additional 2 minutes. Remove from heat and let it rest for 5 minutes before serving.

Chef’s Insight

The use of saffron adds a rich, earthy aroma to the dish while providing a beautiful golden hue.

Notes

This recipe is designed for a keto diet, which is low in carbohydrates and high in fats.