Low Carb Vegetable Paella

Dive into the vibrant flavors of this *Low Carb Vegetable Paella*, a wholesome twist on a Spanish classic that’s perfect for those watching their carbs. This recipe swaps traditional rice for nutrient-packed cauliflower rice, creating a light yet satisfying base infused with smoky paprika and aromatic turmeric. A colorful medley of zucchini, bell peppers, green peas, and artichoke hearts adds both texture and nutrition, while a simmer in vegetable broth and diced tomatoes ensures every bite is brimming with bold, savory flavor. Ready in just 40 minutes, this gluten-free, vegan-friendly dish is ideal for weeknight dinners or impressive yet guilt-free entertaining. Garnish with fresh parsley and a squeeze of lemon for a zesty finish that will transport your taste buds straight to the Mediterranean.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 cups cauliflower rice
• 2 tablespoons olive oil
• 1 medium, diced onion
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 1 medium, halved lengthwise and sliced zucchini
• 3 minced garlic cloves
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 cup canned diced tomatoes
• 1 cup vegetable broth
• 1 cup frozen green peas
• 1 cup, roughly chopped artichoke hearts (canned or jarred)
• 1 cut into wedges for serving lemon
• 2 tablespoons, chopped fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large skillet or paella pan over medium heat.

Step 2

Add the diced onion, red bell pepper, and yellow bell pepper to the pan. Sauté for 5-7 minutes until softened.

Step 3

Stir in the zucchini and garlic, cooking for an additional 2 minutes until fragrant.

Step 4

Sprinkle the smoked paprika and ground turmeric over the vegetables and stir to coat evenly.

Step 5

Add the diced tomatoes and vegetable broth to the skillet. Bring to a gentle simmer and let cook for 5 minutes, allowing the flavors to meld.

Step 6

Stir in the cauliflower rice, ensuring it is evenly mixed with the vegetable mixture. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and most of the liquid is absorbed.

Step 7

Add the frozen green peas and chopped artichoke hearts to the pan. Stir to distribute and cook for another 2-3 minutes until heated through.

Step 8

Season the paella with salt and black pepper to taste, and sprinkle with freshly chopped parsley.

Step 9

Remove from heat and let the paella rest for a couple of minutes before serving.

Step 10

Serve with lemon wedges on the side for a fresh burst of citrus.

Nutrition Facts

Serving size	(2051.6g)

Amount per serving	% Daily Value*
Calories	1105.3

Total Fat 41.2g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 5.6g
Cholesterol 4.8mg	0%
Sodium 4834.7mg	0%
Total Carbohydrate 160.9g	0%
Dietary Fiber 48.9g	0%
Total Sugars 58.2g
Protein 39.4g	0%

Vitamin D 0IU	0%
Calcium 469.4mg	0%
Iron 15.0mg	0%
Potassium 4155.5mg	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: 31.6%

Protein: 13.4%

Carbs: 54.9%