Keto Arroz con Mariscos

Dive into the vibrant flavors of **Keto Arroz con Mariscos**, a low-carb twist on the traditional Spanish and Latin-inspired seafood rice dish. This recipe swaps out carb-heavy rice for nutrient-packed cauliflower rice, delicately simmered with fragrant saffron and smoky paprika to create a flavorful base. A medley of tender shrimp, mussels, and squid is sautéed to perfection and folded into the rich vegetable mixture, bringing the taste of the ocean to every bite. Finished with a squeeze of fresh lemon juice and a sprinkle of parsley, this keto-friendly seafood recipe is as light as it is satisfying. Perfect for weeknight dinners or special occasions, this dish delivers bold flavors while keeping you on track with your healthy lifestyle.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 3 tablespoons Olive oil
• 0.5 large Onion
• 3 cloves Garlic
• 1 medium Red bell pepper
• 1 medium Tomato
• 1 teaspoon Paprika
• 0.5 teaspoon Saffron threads
• 1.5 cups Fish stock
• 0.5 pound Shrimp
• 0.5 pound Mussels
• 0.5 pound Squid
• 1 medium Lemon
• 2 tablespoons Fresh parsley
• 0 to taste Salt and pepper

Directions

Step 1

Begin by ricing the cauliflower: remove the outer leaves and cut the cauliflower into florets. Use a food processor to pulse the florets into rice-sized pieces.

Step 2

Prep the vegetables: finely chop the onion, mince the garlic, dice the red bell pepper, and chop the tomato.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

Step 4

Stir in the garlic, red bell pepper, and tomato, and cook for an additional 3 minutes.

Step 5

Add the paprika and saffron threads, stirring to blend the spices with the vegetables.

Step 6

Pour in the fish stock and bring to a simmer. Let it reduce slightly for about 5 minutes.

Step 7

While the stock reduces, heat the remaining tablespoon of olive oil in another pan. Sauté the shrimp, mussels, and squid for 3-4 minutes or until cooked through. Set aside.

Step 8

Add the cauliflower rice to the skillet with the vegetable mixture, stirring well to combine. Cover the skillet and cook for about 5 minutes, allowing the cauliflower to absorb the flavors.

Step 9

Once the cauliflower rice is tender, return the cooked seafood to the skillet, stirring to incorporate.

Step 10

Cut the lemon in half and squeeze the juice over the dish. Season with salt and pepper to taste.

Step 11

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2074.8g)

Amount per serving	% Daily Value*
Calories	1394.8

Total Fat 68.8g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 11.5g
Cholesterol 426.9mg	0%
Sodium 4618.3mg	0%
Total Carbohydrate 101.2g	0%
Dietary Fiber 25.2g	0%
Total Sugars 36.9g
Protein 101.4g	0%

Vitamin D 9.1IU	0%
Calcium 526.1mg	0%
Iron 19.5mg	0%
Potassium 4639.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 28.4%

Carbs: 28.3%