Recipes

Low Carb Seafood Paella Inspired Cauliflower Rice Recipe

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Atkins Low Carb Seafood Paella Inspired Cauliflower Rice
10.7g
Net Atkins Count TM
Prep Time: 20 Minutes
Style:Other
Cook Time: 50 Minutes
Phase: Phase 4
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
30.2g

Protein

9.8g

Fat

3.6g

Fiber

264.6cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 1 1/2 cup chicken broth FNDDS
  • 0 1/4 tsp saffron, threads USDA
  • 0 3/4 tsp table salt USDA
  • 3 Tbsp olive oil USDA
  • 6 ea fresh scallions, tops & bulb, medium, 4 1/8" USDA
  • 0 1/2 cup fresh red bell pepper, chopped USDA
  • 1 tsp fresh garlic FNDDS
  • 1 tsp smoked paprika
  • 4 1/2 cup frozen cauliflower, riced Green Giant
  • 1 1/2 ea fresh roma tomatoes USDA
  • 1 1/3 cup fresh zucchini, with skin, chopped USDA
  • 16 oz raw shrimp, large USDA
  • 13 oz raw mussels FNDDS
  • 13 oz raw clams USDA
  • 1 fruit fresh lemon FNDDS
  • 0 1/4 cup fresh parsley, chopped USDA

DIRECTIONS

  1. Heat oven to 350°F.
  2. In a small saucepot, warm the broth to boiling. Remove from heat, stir in saffron and salt and allow to steep until needed, at least 15 minutes.
  3. Trim the root end and tips of scallions. Cut the dark green ends of the scallions off and set aside for step 6. Thinly slice the white and light green sections of the scallions.
  4. In a large oven-safe skillet over medium heat, warm olive oil. Add sliced white and light green portion of scallions and diced red bell pepper, sautéing, stirring frequently until vegetables are softened, 5-7 minutes. Add minced or pressed garlic and smoked paprika, mixing well and cooking until fragrant, about 30 seconds. Add cauliflower rice and sauté, stirring occasionally, until frozen cauliflower rice is warmed through and much of the liquid has evaporated, about 10 minutes.
  5. Stir ¼-inch cubes of zucchini and diced tomato into the cauliflower rice. Pour steeped broth over the cauliflower rice and bring to a simmer. Remove from heat. Nestle well-scrubbed mussels and clams hinge side up into the rice. Place shrimp over the top in an even layer. Cover skillet with tightly fitting lid or aluminum foil and place in the oven. Cook for 20-30 minutes, until shrimp are opaque and fully cooked, and mussels and clams are open.
  6. While the paella is in the oven, heat a grill on medium-high flame. Slice the lemon into ½-inch thick rounds, and grill with the long, dark green portions of the scallions until softened and beginning to char, about 3 minutes per side. 
  7. Top cooked skillet with grilled scallions and lemon slices, and sprinkle with chopped parsley before serving.

Cooking Tip

To get the best flavor in this dish, be sure to place the clams and mussels hinge side up while cooking so that as they open while cooking the briny juices empty into the dish to mix with the cauliflower rice, broth, and vegetables. You can make this on the grill for an impressive main dish to share! Heat the grill with medium high flame and then instead of placing the covered skillet in the oven, place it in a covered grill and allow to cook at least 15 minutes before checking to see if the shrimp is opaque and clams and mussels have opened.