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Sizzling Seafood Paella

Sizzling Seafood Paella Recipe - If you’ve never heard of paella, it is a Spanish dish that is very rich in history and culture. It’s similar to jambalaya in how it’s prepared, but the flavors are more Spanish than Cajun. Paella is usually cooked with saffron to give it a rich yellow color, but we will use turmeric instead because it’s milder and pairs well with the cauliflower rice. Paella may seem a little intimidating because of its beauty and vibrant colors, but making it is deliciously simple and easy. In just a few steps, this Keto-friendly version is nothing short of incredible.

Fat: 16.7 g
Carbs: 11.5 g
Net carbs: 8.1 g
Protein: 21.2 g
Fiber: 3.4 g
Sizzling Seafood Paella Recipe


  • 2 tbsp (30 ml) avocado oil, divided
  • 4 oz (113 g) no-sugar-added Cajun sausage, sliced
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely minced
  • 1 (14.5-oz [411-g]) can fire-roasted diced tomatoes
  • 2 (10-oz [283-g]) bags frozen cauliflower rice
  • 1 tsp ground turmeric
  • 1 tsp Italian seasoning
  • ½ tsp sea salt
  • 1 tsp fish sauce
  • ½ lb (226 g) raw shrimp, peeled and deveined with tails on
  • ½ lb (226 g) fresh clams
  • 1 tbsp (15 ml) melted unsalted butter
  • ¼ tsp crushed red pepper flakes
  • Chopped scallions, lemon juice and lemon wedges, to serve

How to make Sizzling Seafood Paella

  1. Heat 1 tablespoon (15 ml) of avocado oil in a large paella pan or a deep 12-inch (30-cm) skillet over medium-high heat. Add the sausage and brown it for 2 to 3 minutes. Remove the sausage from the pan and set it aside.
  2. Add the other tablespoon (15 ml) of avocado oil to the same pan and sauté the shallot and garlic until the garlic is fragrant, about 1 minute. Pour the tomatoes into the pan and stir to lift all the brown bits from the bottom of the pan.
  3. Add the cauliflower rice, turmeric, Italian seasoning, salt and fish sauce to the pan and toss until all the ingredients are well combined. Return the sausage to the pan and toss it with the rest of the ingredients. Simmer the paella for 5 to 7 minutes, until most of the liquid from the cauliflower rice has evaporated. Add the shrimp and clams, tucking them into the cauliflower rice mixture. Drizzle the butter all over the shrimp and clams and sprinkle the crushed red pepper flakes on top. Cover the paella pan with aluminum foil and simmer until the shrimp is cooked through and the clams open, about 8 to 10 minutes.
  4. Sprinkle the scallions over the top, squeeze some lemon juice over the seafood and serve immediately with lemon wedges.