Keto Chorizo Paella

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    40 min

Keto Chorizo Paella

There are so many varieties of Spanish paella! We have created this particular version using cauliflower rice and Spanish chorizo. The base of the paella is made using sauteed red bell peppers and garlic in olive oil. To this mixture, diced tomatoes and white wine are added before being tossed together with cauliflower rice. Sliced Spanish chorizo is embedded into the cauliflower rice and cooked until all the white wine is absorbed into the cauliflower rice. The final dish is topped with chopped parsley for color and fresh flavor. Serve the dish with fresh lemon wedges.

What type of cauliflower rice should I use?

You can use homemade cauliflower rice, but frozen cauliflower rice is easy to use and already made for you.

What is Spanish chorizo?

Spanish chorizo is made from chopped pork and pork fat. It is typically seasoned with garlic, smoked paprika, and salt. It comes in two main varieties, which are sweet or spicy. Choose the one that best suits your taste buds.

Serving suggestions

To make the ultimate pairing, serve this our other Keto Diet Spanish recipes that are high in protein like our Keto Spanish Style Koftas:

https://www.carbmanager.com/recipe-detail/ug:46cf15b008574dd896f9b47a8686a2ea/keto-spanish-style-koftas

  • Net Carbs

    4.9 g

  • Fiber

    3.7 g

  • Total Carbs

    8.7 g

  • Protein

    6.2 g

  • Fats

    15.6 g

211 cals

 Keto Chorizo Paella

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Extra virgin olive oil

    Extra virgin olive oil

    4 tbsp

  • Red pepper

    Red pepper

    0.5 large - 3" diameter x 3 3/4"

  • Garlic

    Garlic

    4 clove

  • Salt, sea salt

    Salt, sea salt

    0.25 tsp

  • Petite Diced Tomatoes

    Petite Diced Tomatoes

    8 fl oz

  • White wine

    White wine

    0.25 cup

  • Bay Leaf

    Bay Leaf

    2 leaf

  • Smoked Paprika

    0.5 tsp

  • Cauliflower rice

    Cauliflower rice

    24 oz

  • Spanish Style Chorizo

    6 oz

  • Parsley

    Parsley

    1 tbsp, chopped

  • Lemon

    Lemon

    2 wedge - 1/8 of medium

Recipe Steps

steps 5

40 min

  • Step 1

    Dice the red 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 1
  • 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. Add the bay leaves and smoked paprika, stir well.
    Step 2
  • Step 3

    Add in the cauliflower rice and stir well to combine. Feel free to use homemade cauliflower rice. However, store-bought frozen cauliflower rice works just as well and is super easy to prepare.
    Step 3
  • Step 4

    Top the cauliflower rice with the sliced chorizo sausage. 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
  • Step 5

    Allow the paella to cook over medium to medium-high heat until the chorizo is heated thoroughly on top. Dress the paella with chopped parsley and a squeeze of lemon juice. Serve with additional lemon wedges, if desired.
    Step 5

Comments 1

  • AwesomeMacadamia621433

    AwesomeMacadamia621433 2 years ago

    Tastes better on day 2. Next time I would also add a little chilli