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A close up of a completed skillet of seafood paella filled with mussels, shrimp and clams ready to serve
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Seafood Paella

Made with smokey sausage, roasted tomatoes, aromatic spices, cauliflower rice and fresh seafood, this seafood paella is delicious and low carb and keto!
Course Main Course
Cuisine Spanish
Keyword cauliflower rice, keto, low carb, paella, rice, seafood, seafood recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 306kcal

Ingredients

  • 2 tbsp avocado oil divided (30 ml)
  • 4 oz no sugar added Cajun sausage sliced
  • 1 shallot finely chopped
  • 2 garlic cloves finely minced
  • 14.05 oz fire roasted diced tomatoes 1 can that's 14.05 oz
  • 20 oz frozen cauliflower rice 2 (10 oz) bags
  • 1 tsp ground turmeric
  • 1 tsp Italian seasoning
  • 1/2 tsp sea salt
  • 1 tsp fish sauce
  • 1/2 lb raw shrimp peeled and deveined with tails on
  • 1/2 lb fresh clams
  • 1 tbsp melted unsalted butter
  • 1/4 tsp crushed red pepper flakes
  • Chopped scallions, lemon juice, and lemon wedges to serve

Instructions

  • Heat 1 tablespoon of avocado oil in a large paella pan or a deep 12 inch skillet over medium heat. Add the sausage and brown it for 2 to 3 minutes. Remove the sausage from the pan and set it aside.
  • Add the other tablespoon of avocado oil to the same pan and saute the shallot and garlic until the garlic is fragrant, about 1 minute. Pour the tomatoes into the pan and stir to lift all of the brown bits from the bottom of the pan.
  • Add the cauliflower rice, turmeric, italian seasoning, salt and fish sauce to the pan and toss until all the ingredients are well combined. Return the sausage to the pan and toss it with the rest of the ingredients.
  • Simmer the paella for 5 to 7 minutes, until most of the liquid from the cauliflower rice has evaporated. Add the shrimp and clams, tucking them into the cauliflower rice mixture. Drizzle the butter over the shrimp and clams and sprinkle the crushed red pepper flakes on top.
  • Cover the paella pan with aluminum foil and simmer until the shrimp is cooked through and the clams open, about 8 to 10 minutes.
  • Sprinkle the scallions over the top, squeeze some lemon juice over the seafood and serve immediately with lemon wedges.

Nutrition

Calories: 306kcal | Carbohydrates: 14g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 173mg | Sodium: 1280mg | Potassium: 573mg | Fiber: 4g | Sugar: 6g | Vitamin A: 570IU | Vitamin C: 73mg | Calcium: 159mg | Iron: 3mg