Low Carb Seafood Paella Inspired Cauliflower Rice
10.7g
Net Carbs
30.2g
Protein
9.8g
Fat
3.6g
Fiber
264
Calories
Cooking tip: To get the best flavor in this dish, be sure to place the clams and mussels hinge side up while cooking so that as they open while cooking the briny juices empty into the dish to mix with the cauliflower rice, broth, and vegetables. You can make this on the grill for an impressive main dish to share! Heat the grill with medium high flame and then instead of placing the covered skillet in the oven, place it in a covered grill and allow to cook at least 15 minutes before checking to see if the shrimp is opaque and clams and mussels have opened.
Ingredients:
- 3 tablespoons olive oil USDA
- 1 teaspoon smoked paprika
- 1 teaspoon fresh garlic FNDDS
- 6 eas fresh scallions, tops & bulb, medium, 4 1/8" USDA
- 1/2 cup fresh red bell pepper, chopped USDA
- 3/4 teaspoon table salt USDA
- 1 1/2 cups chicken broth FNDDS
- 4 1/2 cups frozen cauliflower, riced Green Giant
- 1/4 teaspoon saffron, threads USDA
- 1 1/2 eas fresh roma tomatoes USDA
- 1 1/3 cups fresh zucchini, with skin, chopped USDA
- 13 ounces raw clams USDA
- 1/4 cup fresh parsley, chopped USDA
- 13 ounces raw mussels FNDDS
- 16 ounces raw shrimp, large USDA
- 1 fruit fresh lemon FNDDS
Directions:
- Heat oven to 350°F.
- In a small saucepot, warm the broth to boiling. Remove from heat, stir in saffron and salt and allow to steep until needed, at least 15 minutes.
- Trim the root end and tips of scallions. Cut the dark green ends of the scallions off and set aside for step 6. Thinly slice the white and light green sections of the scallions.
- In a large oven-safe skillet over medium heat, warm olive oil. Add sliced white and light green portion of scallions and diced red bell pepper, sautéing, stirring frequently until vegetables are softened, 5-7 minutes. Add minced or pressed garlic and smoked paprika, mixing well and cooking until fragrant, about 30 seconds. Add cauliflower rice and sauté, stirring occasionally, until frozen cauliflower rice is warmed through and much of the liquid has evaporated, about 10 minutes.
- Stir ¼-inch cubes of zucchini and diced tomato into the cauliflower rice. Pour steeped broth over the cauliflower rice and bring to a simmer. Remove from heat. Nestle well-scrubbed mussels and clams hinge side up into the rice. Place shrimp over the top in an even layer. Cover skillet with tightly fitting lid or aluminum foil and place in the oven. Cook for 20-30 minutes, until shrimp are opaque and fully cooked, and mussels and clams are open.
- While the paella is in the oven, heat a grill on medium-high flame. Slice the lemon into ½-inch thick rounds, and grill with the long, dark green portions of the scallions until softened and beginning to char, about 3 minutes per side.
- Top cooked skillet with grilled scallions and lemon slices, and sprinkle with chopped parsley before serving.
