Low-Carb Spanish Paella (7g Net Carbs) | High Protein | LevelTrack

Ingredients

• 600g cauliflower rice
• 2 tbsp olive oil
• 100g chorizo, sliced
• 300g chicken thighs, diced
• 150g raw prawns, peeled
• 150g mussels, cleaned (optional)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 red pepper, sliced
• 100g green beans, chopped
• 2 tbsp tomato purée
• 1 tsp smoked paprika
• 1 pinch saffron threads (or 1/2 tsp turmeric)
• 400ml chicken stock (low)
• 100ml dry white wine (optional)
• Salt & pepper, lemon wedges & parsley to serve
• Optional extras: xanthan gum, green salad, aioli

Method

1. Heat olive oil in large paella pan. Cook chorizo 2-3 mins. Add chicken, brown 5 mins.
2. Add onion, garlic, red pepper, green beans, cook 4 mins until soft.
3. Stir in tomato purée, smoked paprika and saffron, cook 1 min.
4. Add cauliflower rice, stir to coat.
5. Pour in stock and wine. Bring to simmer, cook 10 mins without stirring too much, until tender.
6. Nestle prawns and mussels into rice, cover, cook 5 mins until prawns pink and mussels opened.
7. Rest 3 mins, season, serve with lemon wedges and parsley.