Easy Keto Seafood Paella

I’ve always loved traditional Spanish paella, but since switching to a keto lifestyle, I had to get creative in the kitchen. Who says you can’t enjoy your favorite dishes while staying low-carb? This keto seafood paella brings all those familiar Mediterranean flavors without the rice. I actually stumbled upon this recipe by accident while trying to use up some seafood in my fridge.

The best part about this dish is how it keeps all the good stuff we love about paella – the seafood, the spices, and those crispy bottom bits – while swapping in keto-friendly ingredients. My family didn’t even notice the difference the first time I made it. Now it’s become our go-to weekend dinner when we’re craving something a little special but want to keep things healthy.

If you’re missing paella on your keto journey, or just looking for a new way to cook seafood, this recipe might be exactly what you need. It’s simple enough for weeknight cooking but feels fancy enough for when you have friends over.

What Kind of Seafood Should I Use?

For a great keto paella, you can mix and match your favorite seafood combinations to create that classic Spanish flavor. A good starting point is to use a mix of shrimp, mussels, and chunks of firm white fish like cod or halibut – this gives you different textures and flavors in each bite. Fresh seafood is always best, but if you’re inland or on a budget, good-quality frozen seafood will work just fine. When shopping, look for seafood that smells fresh and clean (like the ocean), and if you’re using frozen, make sure there’s no freezer burn or ice crystals, which can affect the texture. Just remember to thaw frozen seafood in the fridge overnight and pat it dry before cooking to get the best results.

Options for Substitutions

This keto-friendly paella is pretty flexible with substitutions. Here’s what you can swap:

• Riced cauliflower: This is your keto rice substitute and pretty important for the recipe, but you could use riced broccoli or hearts of palm rice if you prefer. Just make sure to drain them well before using.
• Assorted seafood: Feel free to use any combination of shrimp, mussels, squid, or white fish. Just keep the total amount the same and adjust cooking times based on what you’re using.
• Chorizo: You can swap this with andouille sausage or any spicy low-carb sausage. If using a milder sausage, add an extra 1/2 teaspoon of smoked paprika to maintain that Spanish flavor.
• Bell peppers: Any color bell pepper works fine here. You can also use roasted red peppers from a jar – just reduce the amount by half since they’re more concentrated in flavor.
• Green peas: Since regular peas aren’t very keto-friendly, you can use chopped green beans or diced zucchini instead. Just add them during the last few minutes of cooking.
• Stock: Fish stock is traditional, but chicken or vegetable stock work too. If using water instead, add an extra pinch of salt and a splash of white wine for more flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making keto seafood paella is overcooking the seafood, which can turn your shrimp and fish tough and rubbery – add these ingredients in the last 5-7 minutes of cooking, and remove the pan from heat as soon as the shrimp turn pink and the fish becomes opaque.

Another common mistake is stirring the cauliflower rice too frequently, which prevents it from developing that cherished crispy bottom layer that traditional paella is known for – let it cook undisturbed for several minutes to achieve that golden crust.

Getting the liquid ratio wrong can make your paella either too wet or too dry, so start with adding 3/4 of the stock and only add more if the cauliflower rice still feels firm.

For the best flavor development, make sure to properly brown the chorizo first, then use those flavorful oils to cook your vegetables – this simple step adds an incredible depth to your dish that you don’t want to miss.

What to Serve With Keto Seafood Paella?

Since this keto seafood paella is already packed with protein and vegetables, you’ll want to keep the sides simple and complementary. A fresh green salad with a light lemon vinaigrette makes a perfect partner – the bright, citrusy dressing goes really well with the seafood flavors. I love serving some lemon wedges on the side so everyone can add an extra squeeze to their plate. For a true Spanish-inspired meal, you might want to start with some marinated olives or a small plate of Manchego cheese (both keto-friendly!). If you’re feeding guests who aren’t following a keto diet, you can always offer some crusty bread on the side for them.

Storage Instructions

Keep Fresh: This keto seafood paella will stay good in the fridge for up to 2 days when stored in an airtight container. The cauliflower rice might absorb more of the flavors, which actually makes it even tastier the next day! Just keep in mind that seafood is best enjoyed sooner rather than later.

Freeze: While you can freeze this paella, I wouldn’t really recommend it since the texture of the seafood can change quite a bit. But if you need to, store it in a freezer-safe container for up to 1 month. The cauliflower rice and vegetables will hold up better than the seafood.

Warm Up: To enjoy your leftover paella, gently heat it in a pan over medium-low heat, adding a splash of stock if needed to prevent it from drying out. You can also use the microwave – just heat in 30-second intervals, stirring between each, until it’s heated through. Be careful not to overheat, as this can make the seafood tough.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 40-50 g
• Carbohydrates: 30-40 g

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves
• 500 grams assorted seafood
• 150 grams chorizo sausage
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced red bell pepper
• 8 oz. canned green peas (drained)
• 1 cup riced cauliflower
• 1 teaspoon smoked paprika
• 1/2 tablespoon turmeric
• 1 grated tomato
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste
• 1 cup stock

Step 1: Sauté the Aromatics and Chorizo

Heat olive oil in a large skillet or paella pan over medium heat.

Add garlic and sauté for about 1 minute until fragrant.

Next, add the chorizo and cook for about 3-4 minutes until it starts to release its oils and becomes slightly crispy.

Step 2: Sauté the Vegetables

Add yellow and red peppers to the pan.

Sauté for about 5 minutes until they begin to soften.

This helps to bring out their natural sweetness and adds depth to the dish.

Step 3: Incorporate Cauliflower Rice and Spices

Stir in cauliflower rice, smoked paprika, and turmeric.

Cook for about 1 minute to coat the vegetables with the flavors of the spices and chorizo oils.

Step 4: Add Tomatoes, Chickpeas, and Season

Add grated tomato, half of the chopped parsley, and chickpeas to the pan.

Season with salt and pepper to taste.

Cook for an additional 2 minutes to blend the flavors.

Step 5: Simmer with Broth and Add Seafood

Pour in the broth and stir well to combine all ingredients.

Bring to a simmer.

Add the seafood, such as shrimp and scallops, spreading it evenly over the mixture.

Cover the pan and let it cook for about 10-15 minutes, or until the seafood is cooked through and the flavors have melded together.

Step 6: Rest and Garnish

Remove the pan from heat and let it rest for a few minutes.

Garnish with the remaining parsley.

Serve hot with lemon and additional parsley if desired.

Enjoy your flavorful and aromatic seafood paella!