You want paella—the saffron, the smoky chorizo, the ocean vibes—but not the carb hangover. Cool. Here’s the move: swap the rice, keep the attitude, and deliver a skillet that looks like a fiesta and eats like a fitness plan.
This Keto-Friendly Spanish Paella is bold, saucy, fast, and frankly, a little cocky. You’ll pull it off on a weeknight and serve it on a weekend like you planned it for months. Hungry yet?
What Makes This Special
This paella ditches rice for riced cauliflower, but keeps the sacred trifecta: saffron, smoked paprika, and socarrat vibes.
You still get juicy shrimp, tender chicken, and savory chorizo, just without the carb bomb. The flavors build in layers—aromatics, spices, seafood stock—and the final squeeze of lemon makes it sing. It’s simple enough for beginners, yet impressive enough for guests who “don’t do keto.”
What Goes Into This Recipe – Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces Spanish chorizo, sliced into half-moons
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 small onion, finely chopped
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 head cauliflower, riced (about 4 cups), or 16 oz prepared riced cauliflower
- 1 teaspoon smoked paprika (pimentón)
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon turmeric or a pinch of saffron threads bloomed in warm stock
- 1 1/4 cups seafood or chicken stock, warmed
- 1/2 cup dry white wine (optional, can sub more stock)
- 12 large shrimp, peeled and deveined
- 8-10 mussels or clams, cleaned (optional but awesome)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1/2 cup cherry tomatoes, halved
- Salt and black pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Heat the pan like you mean it. Use a 12–14 inch skillet or paella pan over medium-high heat.
Add 1 tablespoon olive oil. When shimmering, add chorizo and cook until lightly crisp and the fat renders, about 3–4 minutes. Remove to a plate.
- Brown the chicken. Season chicken with salt and pepper.
Sear in the chorizo oil until golden on both sides and nearly cooked through, 5–6 minutes. Remove to the plate with chorizo.
- Build your flavor base. Lower heat to medium. Add remaining 1 tablespoon oil.
Sauté onion and red pepper with a pinch of salt until softened, 4–5 minutes. Stir in garlic for 30 seconds.
- Spice it right. Add smoked paprika, turmeric (or saffron with a splash of warm stock), and cayenne if using. Stir for 20 seconds to wake up the spices.
No burning allowed.
- Add the “rice.” Stir in riced cauliflower. Cook 2–3 minutes to let it absorb the aromatics. Season lightly with salt and pepper.
- Deglaze like a pro. Pour in white wine (if using).
Scrape up the browned bits. Let it reduce by half, about 1–2 minutes.
- Stock and set. Pour in warm stock and return chorizo and chicken to the pan, nestling them evenly. Scatter in green beans and tomatoes.
Smooth the top gently. Here’s the key: don’t stir again. You’re aiming for light socarrat at the bottom.
- Add seafood. Arrange shrimp on top and tuck in mussels/clam shells hinge-side down.
Cover with a lid or foil. Cook on medium-low for 6–8 minutes, until shrimp are opaque and mussels open. Any stubborn shells?
Discard.
- Rest and finish. Remove from heat and let rest, covered, 3 minutes. Uncover, squeeze lemon over the top, and shower with parsley.
- Serve. Bring the skillet to the table. Add extra lemon wedges.
Prepare for applause, or at least strategic silence while everyone eats.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days. Seafood is delicate, so sooner is better.
- Freezer: Freeze without the shellfish for best texture. Portion into containers and freeze up to 2 months.
Add freshly sautéed shrimp/mussels when reheating if you want peak quality.
- Reheat: Warm gently in a skillet over medium heat with a splash of stock or water, 5–7 minutes. Microwave works in a pinch, but the skillet keeps texture intact, IMO.
Why This is Good for You
- Low-carb, high-satiety: Cauliflower brings volume and fiber without the glucose spike. You stay full and focused.
- Protein-packed: Shrimp and chicken deliver complete protein for muscle repair and sustained energy.
- Healthy fats: Olive oil and chorizo provide fats that help absorb fat-soluble nutrients and keep hunger in check.
- Micronutrient-rich: Saffron, peppers, tomatoes, and parsley bring antioxidants, vitamin C, and carotenoids.
Your cells are applauding.
- Sodium-aware: You control the salt—unlike takeout paella that often goes heavy-handed.
Common Mistakes to Avoid
- Overcooking the cauliflower: Mushy “rice” ruins the party. Keep it slightly firm so it holds up to the stock.
- Stirring after the stock goes in: Resist. Stirring prevents any crispy bottom and makes everything soggy.
- Skipping the saffron/smoked paprika: These are the soul of paella.
If budget is tight, even a pinch of saffron plus smoked paprika transforms the dish.
- Using raw, cold seafood at the end: Let seafood come to near room temp for even cooking, and cover the pan so steam does its job.
- Too much liquid: Cauli releases moisture. Start with measured stock; you can add a splash if it looks dry, but don’t drown it.
Mix It Up
- Surf and Turf Deluxe: Add scallops or squid rings; sear scallops first for a golden crust.
- Chicken & Veg Only: Skip seafood, double chicken, and add artichoke hearts and olives for a Valencia-inspired twist.
- Spicy Basque Vibes: Use hot chorizo, add a pinch of chili flakes, and finish with piquillo peppers.
- Smoky Grill Hack: Make it in a cast-iron pan on the grill for subtle smoke and a killer bottom crust.
- Dairy-Free Aioli Drizzle: Top with garlicky olive-oil aioli for luxurious richness without dairy.
FAQ
Can I use frozen riced cauliflower?
Yes. Don’t thaw fully; cook straight from mostly frozen and let extra moisture steam off before adding stock.
That keeps it from going soggy.
Do I really need saffron?
It’s the signature note of paella. A small pinch goes a long way. If you must skip it, use smoked paprika plus a touch of turmeric for color—but saffron is the upgrade that makes it “wow.”
What’s a good chorizo substitute?
Use andouille or a smoked kielbasa for similar depth.
For pork-free, try beef sausage with extra smoked paprika and a dash of cumin.
How do I get that socarrat on keto paella?
Spread the mixture evenly, don’t stir after the stock goes in, and cook the last 2–3 minutes slightly hotter. Listen for gentle crackling, not burning. FYI, cauliflower won’t crisp like rice, but you’ll still get flavorful caramelization.
Is this spicy?
Only if you add the cayenne or use hot chorizo.
Keep it mild by skipping both and letting the saffron and paprika lead.
Can I make this ahead?
Partially. Cook through step 7 and stop before adding seafood. Cool, refrigerate, then rewarm, add seafood, and finish before serving.
Fresh seafood at the end keeps it restaurant-good.
What pan should I use?
A wide skillet or traditional paella pan (12–14 inches) creates more surface area, better evaporation, and a nicer bottom crust. Tall pots = wet results. Hard pass.
Final Thoughts
Keto-Friendly Spanish Paella lets you keep the joy and lose the carb coma.
It’s colorful, proud, and surprisingly easy once you understand the sequence: brown, bloom, build, and don’t stir. You’ll get a skillet full of Spanish swagger that fits your macros and your social calendar. Make it once, and it’ll be your go-to “I’ve got this” meal—because you do.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!