Paleo Paella (Whole30, Low-Carb)

I took an authentic Valencia-style paella recipe and made it paleo with cauliflower rice and some gut-boosting bone broth!

"This was a wonderful recipe. We all enjoyed this flavorful version of paella. I will be making this again. Thank you so much Alison!!" DEBRA BRANCA

– cauliflower riced – wild shrimp – mussels – extra virgin olive oil – ground chorizo – yellow onion


– fresh tomatoes – garlic clove – red bell pepper – sea salt – black pepper – saffron – sweet paprika – Picada – bone broth


Make the picada by mixing ingredients in a food processor. Pre-steam mussels by cleaning the shells (they should be closed), and trimming off any "beards".


Add them to a pot or saucepan with 1-inch boiling water and cover to steam on medium. After 3-4 minutes, check and you're done when they're (mostly) all opened.


Add oil to paella pan (skillet) over medium heat, add chorizo and break up with spoon as you cook. Once cooked, remove from pan and set aside.


To the same paella pan, add onions and tomato to cook for approx. 6-7 mins. Next, add the picada, red pepper, and garlic to cook for 3 more mins while stirring.


Add cauliflower rice and stir to coat, then add back the chorizo, taste test to adjust seasonings as needed. If it needs paprika at this point, add it in (the chorizo may add enough).


Flatten the cauli rice mixture and POUR the bone broth over top, add in a pinch or two of the saffron and lightly stir in to distribute. Taste again to season as you like.


Let it cook for 15 minutes and check in. Add shrimp and mussels on top, optionally garnish with more cilantro and continue to cook on medium-low for 10 more minutes.


Get the full recipe here!

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