Keto Chilean Seafood Paella with Saffron Aroma

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cauliflower rice 2 tbsp avocado oil 1/2 cup red onion, diced 1/4 cup red bell pepper, diced 1/4 cup green bell pepper, diced 2 cloves garlic, minced 1/2 tsp smoked paprika 1/2 tsp saffron threads 1/2 tsp cumin 1/4 tsp black pepper 1/4 tsp salt 1 cup low
• sodium chicken broth 1/2 cup cherry tomatoes, halved 6 oz raw shrimp, peeled and deveined 6 oz scallops, cleaned and patted dry 1/4 cup fresh parsley, chopped 1 lemon, zested and juiced 1/2 cup cauliflower rice, cooked separately for garnish

Instructions

1. Heat the avocado oil in a large skillet over medium heat. Add the red onion, red bell pepper, and green bell pepper. Cook until they are softened, about 3 5 minutes. Stir frequently.
2. Add the garlic, smoked paprika, saffron threads, cumin, black pepper, and salt. Cook for another minute, allowing the spices to toast and aromatize.
3. Stir in the cauliflower rice and chicken broth. Bring to a simmer and cook until the liquid has reduced by half, about 5 7 minutes.
4. Add the cherry tomatoes, shrimp, and scallops to the skillet. Cook for 5 7 minutes or until the seafood is cooked through and opaque. Be sure not to overcook the seafood.
5. Remove from heat and stir in the fresh parsley, lemon zest, and lemon juice. Taste and adjust seasonings as needed.
6. For garnish, cook cauliflower rice separately, then plate on top of the paella.
7. Serve immediately and enjoy!

Chef’s Insight

The use of saffron adds an authentic Chilean touch to this keto-friendly seafood dish.