Paella style cauliflower with shrimp and chorizo
A paella pan gets hotter than a skillet and that heat is what toasts the cauliflower rice into something that reads as socarrat — the caramelized bottom crust of a real paella. The chorizo fat renders into the rice first, the shrimp go in last so they stay tender, and saffron is the difference between a stew and a paella.
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Ingredients
For the whole dish · serves 4
- Cauliflower rice14 oz
- Shrimp, peeled1¼ lb
- Chorizo3½ oz
- Bell peppers7 oz
- Olive oil1½ fl oz
- Garlic¾ oz
- Smoked paprika½ oz
- Saffrona pinch
- Fresh parsleya small bunch
- Lemon4 wedges
- Sea saltto taste
- Black pepperto taste
Served with
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+5g net · 82 kcal · 10 min · together 13g net, 450 kcal
Method
6 steps · 35 minutes
- Bloom in 1 tablespoon of warm water for 10 minutes. Slice the chorizo into thin coins.
- Heat the olive oil in a 12-inch skillet over medium-high. Add the chorizo and cook 2 minutes until the fat renders out.
- Add the sliced bell peppers and cook 3 minutes until lightly blackened. Push to the edges.
- Add the garlic and paprika in the middle, stir for 30 seconds, then tumble in the cauliflower rice and the saffron with its water. Press into an even layer and do not stir for 4 minutes — the crust forms here.
- Season with salt and pepper, lay the shrimp on top, cover, and cook 4 minutes until the shrimp are just opaque.
- Scatter parsley and serve with lemon wedges for squeezing over.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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