Cauliflower Rice Seafood Paella Recipe – Low Carb & Grain Free

Cauliflower Rice Seafood Paella Recipe – Low Carb & Grain Free

July 23, 2019 75 By William Morgan


so the real question here is
can you make a really good tasting Paella
by substituting cauliflower rice for regular bomba rice?
absolutely! and I´m gonna show you exactly how
today we´re gonna be making a
Cauliflower Spanish Seafood Paella
guys this paella is so good
it´s very easy to make
it´s healthy
it´s low carb and it´s grain free
now there´s a lot of other recipes out there for
cauliflower rice paellas
and I´m not trying to put anybody down
but mostly all of them that I´ve seen
they call for you to put liquid into the pan
No!! you can´t put liquid into the pan!!
cauliflower rice does not absorb liquid
like regular rice does
so you know what you end up with?
a big mush……no texture
you don´t want that
I´m gonna show you exactly
how to cook the cauliflower rice
so it has that beautiful paella texture to it
and another thing
if you can buy the pre-made cauliflower rice
in your super market
it makes this recipe even easier to make
ok let´s get started
we´re gonna begin by cutting a head of cauliflower
into four pieces
then remove the leaves from the stalk
and rinse the cauliflower under cold running water
once you have your cauliflower thoroughly cleaned
shake off any excess water
and start cutting off the root
from each piece of cauliflower
then add the cauliflower into a food processor
I´m gonna pulse this between 20-25 seconds
you don´t wanna go any longer
otherwise the cauliflower rice is gonna be too small
and it´s gonna have no texture at all
this is the exact texture you´re looking for
next finely mince 4 cloves of garlic
then roughly dice 1 small red bell pepper
this is how I always like to cut my bell peppers
just because it easily removes the seeds
so there´s no mess
for the next ingredient I´ve got a tube of squid here
I bought this frozen it´s been thawed out
I´m gonna cut it open
then pat it down with some paper towels
and cut it into small squares
and for the final ingredient
I´ve got 15 jumbo shrimp here
that have been peeled and deveined
I bought these frozen and I´ve thawed them out
I´m gonna pat them down with some paper towels
and then season them with sea salt
and freshly cracked black pepper
ok we have all our ingredients ready
so let´s start cooking our paella
I gotta get my pan for that!!! hold on…
here we go
this is an authentic Spanish paella pan
guys there´s a link in the description box below
for the exact one that I´m using
let´s heat this with a medium-high heat
and add a 1/4 cup of extra virgin Spanish olive oil
one minute after adding the oil
add the shrimp seasoned side down into the pan
we´re gonna cook these for about 1 minute per side
after cooking the shrimp for exactly 2 minutes
you wanna start removing them from the pan
and we´re gonna set them aside
now using the same pan with the same heat
add the diced bell peppers
and mix them around with the oil
make sure you scrape any of that stuff
that was left over from the shrimp
it´s gonna give this paella so much flavor
about 3 minutes after adding the bell peppers
make a little well in the middle
and add the pieces of squid in there
and mix them around with the oil
about a minute or so after adding the squid
make another well in the middle
and add the minced garlic
30 seconds after adding the garlic
add a generous 1/2 teaspoon of smoked paprika
season with sea salt
and a kiss of freshly cracked black pepper
and mix everything together
next add 1/2 a cup of tomato puree
season again with a little sea salt
and mix everything together until it´s well combined
about 3 minutes after adding the tomato puree
I´m gonna add 4 cups of the cauliflower rice
then I´m gonna add 1 packet of saffron in powder form
and mix everything together until it´s well combined
and look at all these beautiful colors
that this cauliflower rice is developing
once everything is well mixed
get in there and give it a quick try
I´m gonna season it with a little bit more sea salt
then lower the fire to a LOW heat
I´m gonna add the shrimp back into the pan
along with about 7 fresh mussels
and I´m gonna cover it with some foil paper
this is gonna help the mussels open
ok we´ve been cooking our paella for about 8 minutes
with the foil paper on top
don´t worry nothings gonna burn here
we are cooking on a low heat
but I think this paella is ready to go
so let´s go ahead and turn off the heat
transfer the paella pan onto a flat surface
and I´m gonna let it rest here between 4-5 minutes
after about 5 minutes remove the foil paper
and look how beautiful this looks
all the mussels opened up
this looks like such an amazing paella
I´m gonna cut a couple slices of fresh lemon
add them to the paella
then finely chop some fresh parsley
and sprinkle it over the paella
ok now I´m gonna get in there and give this a try!
and look at this guys this is the exact texture
you want from the cauliflower rice
this is perfection
here I go…Salud!
such an incredible texture to this paella
I´m telling you that cauliflower rice is so good
you know that´s the secret
don´t add liquid into the pan
then you have texture in your rice
and the flavors are so good
you know cauliflower has a certain flavor to it
but we´ve masked it
with all these beautiful Spanish flavors
this is an amazing low carb paella
guys I´d like to give a shout-out to one of my patreons
Emily Wendel
Emily thank you so much
for being a patron of Spain on a Fork
guys if you want me to give you a shout-out
become a patreon of Spain on a Fork
and join the team
you´ll find the link in the description box below
if you enjoyed today´s video
please hit that like button
leave me a comment below
and don´t forget to subscribe 🙂
until the next time…Hasta Luego!!