Paella is usually much more fancily done using fresh seafood and saffron cooked up in a Dutch oven with rice. A couple of tweaks to the traditional recipe make a keto-friendly and less expensive version of it so you can enjoy any time, and at a fraction of the cost.
Keto Budget Mixed Seafood Paella Recipe
- 2 tablespoons extra virgin olive oil
- ¾ cup yellow onion, diced
- ¼ teaspoon kosher sea salt
- 2 cloves garlic, minced
- 2 teaspoons anchovy paste
- 1 yellow or orange bell pepper, diced
- ⅓ cup tomato, grated
- 2 teaspoons ground turmeric
- 1½ teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- 4 cups cauliflower rice
- 1 cup fish or chicken bone broth
- 1 cup frozen shelled edamame
- ½ lb frozen seafood mix
- One fresh lemon, cut into wedges
- ½ cup fresh parsley, chopped
Add olive oil, onion and kosher sea salt to a large deep skillet. Sauté over medium heat until the onions are soft and translucent, around 3-4 minutes. Add the garlic and anchovy paste, and sauté until fragrant, around 1-2 minutes. Add bell pepper and grated tomato to the skillet and sauté for 1-2 minutes more.
Add turmeric, smoked paprika, and cayenne to the skillet. Stir to combine and sauté until fragrant. Pour in the bone broth, stir briefly, then place a lid on the skillet.
Bring the broth to a boil then add the cauliflower rice turn the heat down to low and simmer for 8-10 minutes or until broth has reduced to a thick sauce.
Fold in the frozen seafood and edamame then cover. Let the seafood and peas cook over low heat until the seafood is heated through, around 3-4 minutes. Stir once half way through to check the seafood buried in the rice for doneness.
Once the seafood has finished cooking, top the paella with chopped parsley and serve with lemon wedges. Squeeze the lemon juice over top before eating.
Did you make this keto budget mixed seafood paella recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!