Cauliflower Rice Paella with Chorizo and Shrimp

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A keto twist on classic paella, using cauliflower rice with smoky chorizo and succulent shrimp cooked in saffron-infused broth. This Spanish-inspired keto recipe (low carb), ready in about 35 minutes, pairs cauliflower rice, chorizo sausage, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, grated cauliflower cauliflower rice
• 6 oz, sliced chorizo sausage
• 12 large, peeled and deveined shrimp
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 3, minced garlic cloves
• 1 cup, low sodium chicken broth
• 1/4 tsp, soaked in 2 tbsp warm water saffron threads
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley
• for serving lemon wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 6 oz sliced chorizo and cook for 4-5 minutes until browned and crispy; remove and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil, 1 medium diced yellow onion, 1 medium diced red bell pepper, and 3 minced garlic cloves; sauté for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 4 cups grated cauliflower rice, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; cook for 2 minutes to lightly toast the cauliflower.
4. Step 4: Pour in 1 cup chicken broth and saffron with its soaking water; stir to combine, cover, and simmer for 5 minutes until liquid is absorbed and cauliflower is tender.
5. Step 5: Nestle 12 large peeled shrimp into the cauliflower mixture, cover, and cook for 3-4 minutes until shrimp are opaque and cooked through.
6. Step 6: Return chorizo to the pan, stir gently to combine, and heat through for 1 minute.
7. Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately with lemon wedges.