Keto-Friendly Spanish Seafood Paella: A Rich and Fragrant Mediterranean Masterpiece

Allergens

Shellfish (Shrimp)

Ingredients

• 1 cup Arborio rice (for keto, use cauliflower rice)
• 3 cups chicken broth (low
• carb option)
• 1/2 cup white wine
• 1 lb fresh shrimp, peeled and deveined
• 1 lb boneless, skinless chicken thighs, cut into bite
• sized pieces
• 1/2 cup canned tomatoes, drained and chopped
• 1/2 teaspoon saffron threads
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 3 tablespoons extra virgin olive oil
• 1/2 cup frozen peas (for keto, use sugar snap peas)
• Fresh parsley, chopped for garnish

Instructions

1. In a large skillet or paella pan, heat the olive oil over medium heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove from the pan and set aside.
2. In the same pan, add shrimp and cook for 3 minutes per side or until pink and cooked through. Remove from the pan and set aside with the chicken.
3. Add Arborio rice (or cauliflower rice) to the pan and stir constantly to toast for 2 3 minutes, being careful not to burn.
4. Pour in white wine, stirring continuously until it has been absorbed by the rice.
5. Stir in chicken broth, saffron threads, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 10 12 minutes, or until the rice is cooked through and has absorbed all the liquid.
6. Add chopped tomatoes, frozen peas (or sugar snap peas), and cooked chicken and shrimp back into the pan, gently folding them into the rice. Cook for an additional 3 4 minutes until heated through.
7. Remove from heat, garnish with fresh parsley, and serve immediately.

Chef’s Insight

The key to a perfect paella is in the rice; ensure it's fully cooked and has absorbed all the flavors.

Notes

This recipe is perfect for those following a ketogenic or low-carb diet.