Keto-Friendly Spanish Lunch: Sizzling Chorizo and Bell Pepper Skillet (Paella-Inspired)

Allergens

This recipe contains pork, which is derived from pigs. If you have a pig allergy or are avoiding all animal-based products, this recipe may not be suitable for you.

Ingredients

• 1 lb Spanish chorizo, cut into 1/2
• inch slices
• 4 bell peppers (red, yellow, and orange), sliced into strips
• 2 cups cooked white rice (preferably Spanish Bomba rice)
• 1/2 teaspoon saffron threads, crushed
• 3 tablespoons olive oil
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. a. In a large skillet, heat the olive oil over medium high heat. Add the chorizo slices and cook until browned and crispy on both sides, about 3 4 minutes. Remove from skillet and set aside. b. In the same skillet, add the bell pepper strips and cook until softened, about 5 minutes. Season with salt and black pepper to taste. c. Stir in the cooked white rice and crumbled saffron threads. Cook for an additional 2 3 minutes, allowing the flavors to meld together. d. Add the cooked chorizo back into the skillet and mix well. Cook for another 2 minutes to heat through. e. Remove from heat and garnish with chopped fresh parsley before serving.

Chef’s Insight

To achieve that perfect, golden-brown crust on your chorizo slices, don't overcrowd the skillet. Give each piece ample room to cook evenly.

Notes

Feel free to add more vegetables, such as zucchini or red onions, for added color and nutrition.