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Low Carb Paella
How to Make It
Step 1
Dice the red bell pepper and the yellow bell pepper. Mince the garlic cloves. Preheat a large nonstick skillet over medium-high heat until hot. Add in the olive oil and swirl the pan to coat. Add in the diced vegetables and saute for 30 seconds to one minute. Add ¼ tsp sea salt to the pan and stir well.
Step 2
Add in the diced tomatoes and white wine. Since the cauliflower rice being added later contains plenty of water, no additional liquid is needed at this step. Add the bay leaves and smoked paprika, stir well. Add in the cauliflower rice and stir well to combine.
Step 3
Top the cauliflower rice with the mussels, raw shrimp, and calamari pieces. Make sure all the pieces are evenly spaced for a pretty presentation. Also, make sure they are pressed down slightly so they will reach the heat from the bottom of the pan.
Step 4
Allow the paella to cook over medium to medium-high heat until the seafood is cooked thoroughly on top. Dress the paella with chopped parsley and a squeeze of lemon juice.
Ingredients
- Extra virgin olive oil – 0.25 cup
- Red pepper – 0.25 large – 3″ diameter x 3 3/4″
- Yellow pepper – 0.25 large – 3″ diameter x 3 3/4″
- Garlic – 4 clove
- Salt, sea salt – 0.25 tsp
- Petite Diced Tomatoes – 8 fl oz
- White wine – 0.25 cup
- Bay Leaf – 2 leaf
- Smoked Paprika – 1 tsp
- Cauliflower rice – 24 oz
- Shrimp – 8 oz
- Mussel, raw – 8 oz
- Calamari – 4 oz
- Parsley – 1 tbsp, chopped
- Lemon – 2 wedge – 1/8 of medium
