This Easy Keto Paella with shrimp and chicken is delicious, packed with flavor, quick, easy, and is loaded with vegetables! This recipe has the perfect amount of spice and will leave you and your family satisfied. With this recipe, you can have dinner on the table in under 30 minutes.
My Seafood Paella with chicken sausage was inspired by one of our favorite restaurants. While the meal was always delicious, it did not always make me feel the best because it was so high in carbs. My lower card option is made with cauliflower rice which makes it very low carb, yet so delicious!
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Why This Recipe Works
- With this recipe, you can have dinner on the table in under 30 minutes.
- This recipe is naturally dairy free, gluten fee, soy free, nut free, paleo, keto, low carb and Whole30 friendly!
- While I suggest using chicken sausage in this recipe, any kind of sausage will work!
- This is a great dinner for those night where you are having company, but do not feel like cooking! This recipe involves minimal clean up.
- This recipe stores well in the fridge which means you can eat the leftovers all week long!
Ingredients
- Shrimp-I like using the shrimp from Butcher Box. It is all wild caught and the highest of quality. If you use my link to subscribe to Butcher Box, you can save on your order every month.
- Cauliflower rice-This is my go to lower carb brown rice substitute.
- Bone broth-This helps give this paella flavor. While any kind of bone broth will work, Kettle & Fire is my favorite. I get it from Thrive Market, if you use my Thrive Market link, you will save on your first order. I like Thrive Market because they carry all healthy major brand names at the fraction of the cost.
- Lemon juice-For flavor.
- Peas, yellow onion & bell peppers-To add more flavor and low carb vegetables!
- Chicken sausage-Any kind will work, but I like Applegate brand because it does not contain any added sugar.
- Fresh parsley-To garnish.
- Garlic, paprika, red pepper flakes, fennel & cilantro-For flavor.
- Ghee-To saute.
- Saffron-A staple for paella!
See the recipe card below for a full list of ingredients and measurements.
Substitutions And Variations
- Sausage– If you would like this to be a pescatarian seafood paella, you can omit the sausage and add double shrimp. You can also use chorizo if that is your thing!
- Cauliflower rice-You an also use any other low carb vegetable as the rice. A lot of grocery stores sell broccoli rice.
This recipe has not been been tested with any other substitutions or variations. If you try something else, please let me know how it turned out in the comment section below!
Step By Step Instructions
Equipment Needed
- Dutch oven. I like this one from Caraway. It is non-toxic, beautiful and so easy to clean!
- Cutting board.
- Spatula.
- Knife.
Expert Tip
- Tip 1: If you cannot find cauliflower rice in the store, you can make your own with a food processor or cheese grater.
Recipe FAQs
A dutch oven is a thick pot. Most are made of cast iron, cast aluminum, or ceramic. My favorite Caraway Dutch Oven is made of ceramic and free of any toxic materials. The great thing about dutch ovens is that they are oven and stove top safe. So with with this recipe, you can use the same oven with sautéing on the burner and in the oven.
Although a lot of people think of paella as a Spanish dish, Spaniards consider it to be a dish from the Valencian region.
Both dishes are very similar in the sense that they both contain a lot of spices, meat, seafood and vegetables. However, the main difference is that jambalaya is a bit spicier and it contains cayenne pepper. Paella always contains saffron.
Storage And Reheat Instructions
- This recipe can be stored in the fridge for up to 4 days.
- I love reheating paella on the stove top, in the oven, and in the air fryer. For the stove top, you will want to saute on medium heat. For the oven and air fryer you will want to bake for 5-10 minutes at 400 degrees F.
Other Seafood Recipes You Will Love
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Keto Paella
Equipment
Ingredients
- 6 cups cauliflower rice I like to get it from Trader Joe's or Coscto.
- 3 cups bone broth
- 1 lemon juiced
- 2 pounds shrimp Make sure it is thawed. I like getting mine through Butcher Box. If you use my link you can save on your first order.
- 1 pound frozen peas
- 1 yellow onion diced
- 3 bell peppers diced
- 10 links chicken sausage I like the Applegate chicken because it is sugar free.
- 1 cup fresh parsley
- 3 tbsp fennel
- 2 tbsp paprika
- 4 cloves garlic minced
- 3 tsp cilantro
- 2 tbsp chili pepper flakes
- 1 tbsp ghee You can use olive oil too if needed.
- 1 tsp ground saffron
Instructions
- Preheat the oven to broil. Bring a large pot of water to a boil. Once boiling add the sausage in and cook for 10 minutes until the sausage floats. Once it is done, drain the water and chop the sausage into quarters.
- Now, add the ghee to the pan and saute the sausage until it is crispy. Next, add in the peppers, onions and spices and sautee for 5 minutes.
- Now add in the cauliflower rice, peas, and shrimp. Saute for an additional 5 minutes.
- Place the dutch oven inside the oven for 5-7 minutes.
Lori says
This is really good! I love making a batch on Sundays to have for lunch for the week!
Allianna Moximchalk says
Thanks for our review