Low Carb Gluten Free Paella

This low-carb version of the classic Paella is also gluten-free!  It is just as flavorful and delicious without all of the carbs!

Gluten free Paella- low carb version is naturally gluten free and delicious!  Paella is traditionally made with rice, seafood, chicken and sausage in a delicious tomato sauce.  Saffron sets it apart and is floral.  This one-pot meal cooks quickly and you can easily adjust the amounts of ingredients to feed 2 – 50 people.  You just need a bigger pan!

I love cooking Paella because it fills my house with a delicious aroma and that makes me happy!  I use cauliflower rice for this version to keep it low carb and keto, but you can add paella rice if you like.  It will take longer to cook and more liquid so prepare to adjust for that!

You can be adventurous with your ingredients.  I have seen paella with muscles, squid, octopus etc.  I keep this simple with shrimp, chorizo, and chicken because frankly, my family is a little cautious of squid, muscles, and octopus.  If I had my choice to eat it on my own, I would probably add some fun stuff!  I recently tried grilled octopus and loved it!  I expected it to be chewy but it was perfect! So I would love to put that in next time!  

Don’t be afraid to experiment with food and try new things! 

INGREDIENTS TO MAKE THIS ARE:

• 1 lb Large shrimp peeled and deveined
• 1 lb ground chorizo
• 2 raw chicken breasts cut into small pieces
• 1/4 cup Tomato Paste
• 1 can roasted tomatoes chopped
• 1 pinch saffron
• 1 head Cauliflower Rice You can buy the package already riced:)
• 1 whole lemon
• 1/2 cup chopped parsley
• 1/2 box Chicken Stock
• 1 drizzle of cooking oil I use avocado or olive oil
• 2 heads of Garlic minced
• 1 whole Onion chopped
• 1 tsp Smoked Paprika
• 1 tsp Sweet Paprika
• 1 whole red pepper chopped
• 1/2 green pepper chopped

INSTRUCTIONS TO MAKE THIS DELICIOUS PAELLA:

• Add chorizo to the pan and cook.
• Once the chorizo is cooked, remove it from the pan. Add chicken to the grease from the chorizo to cook.
• Remove chicken once cooked. Add onion and pepper to the pan and saute until slightly soft. You might have to add a bit more oil to saute the veggies in.
• Add garlic and spices to the pan.
• Add riced cauliflower and cook until just slightly tender. You don’t want mushy paella.
• Add chicken and chorizo back to the pan.
• Add tomato paste, tomatoes, and some of the chicken stock. You don’t want it to be too runny so you will have to eyeball the amount of stock you add.
• Place shrimp into the liquid and cook with the lid on until the shrimp is pink. You want to arrange the shrimp in a pretty pattern and push it down into the liquid.
• Once the Paella is cooked it is time to sprinkle with parsley and drizzle the juice from the lemon over the top.
• Enjoy!

If you like this recipe you might also like:

Gluten Free Fish Tacos

Gluten Free Shrimp Ceviche

Gluten Free Honey Chipotle Shrimp

HERE’S THE RECIPE:

Low Carb Gluten Free Paella

Recipe by Goodness Gracious Gluten FreeCourse: DinnerDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 lb Large shrimp peeled and deveined
  1 lb ground chorizo
  2 raw chicken breasts cut into small pieces
  1/4 cup Tomato Paste
  1 can roasted tomatoes chopped
  1 pinch saffron
  1 head Cauliflower Rice You can buy the package already riced:)
  1 whole lemon
  1/2 cup chopped parsley
  1/2 box Chicken Stock
  1 drizzle of cooking oil I use avocado or olive oil
  2 heads of Garlic minced
  1 whole Onion chopped
  1 tsp Smoked Paprika
  1 tsp Sweet Paprika
  1 whole red pepper chopped
  1/2 green pepper chopped

Directions

• Add chorizo to the pan and cook.
  Once the chorizo is cooked, remove it from the pan. Add chicken to the grease from the chorizo to cook.
  Remove chicken once cooked. Add onion and pepper to the pan and saute until slightly soft. You might have to add a bit more oil to saute the veggies in.
  Add garlic and spices to the pan.
  Add riced cauliflower and cook until just slightly tender. You don’t want mushy paella.
  Add chicken and chorizo back to the pan.
  Add tomato paste, tomatoes, and some of the chicken stock. You don’t want it to be too runny so you will have to eyeball the amount of stock you add.
  Place shrimp into the liquid and cook with the lid on until the shrimp is pink. You want to arrange the shrimp in a pretty pattern and push it down into the liquid.
  Once the Paella is cooked it is time to sprinkle with parsley and drizzle the juice from the lemon over the top.
  Enjoy!

I hope you love this Gluten Free Paella as much as we do! Have fun experimenting with your ingredients!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle