Cauliflower Rice Paella with Chorizo and Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A keto twist on classic paella, using cauliflower rice with smoky chorizo and succulent shrimp cooked in saffron-infused broth. This spanish-inspired keto (keto, low carb) ready in about 35 minutes pairs grated cauliflower cauliflower rice, sliced chorizo sausage, large, peeled and deveined 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 20 min Serves 4 Spanish cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Cauliflower Rice Paella with Chorizo and Shrimp take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cauliflower Rice Paella with Chorizo and Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced chorizo sausage from drying out.

Can I substitute ingredients in Cauliflower Rice Paella with Chorizo and Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cauliflower Rice Paella with Chorizo and Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cauliflower Rice Paella with Chorizo and Shrimp keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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