Paleo Arroz con Mariscos

Transform your dinner table with this vibrant and healthy twist on a Latin classic: Paleo Arroz con Mariscos. This grain-free, low-carb seafood dish swaps traditional rice for tender, nutrient-packed cauliflower rice, simmered in a flavorful blend of seafood stock, tomato paste, and aromatic spices like paprika and cayenne. Brimming with fresh shrimp, mussels, and squid, it’s a protein-rich feast that’s naturally gluten-free and perfect for those following a paleo lifestyle. Finished with a sprinkle of fresh parsley and a burst of tangy lemon, this quick and easy one-pan meal is as delicious as it is nutritious. Ideal for seafood lovers, it captures the bold, comforting essence of traditional Arroz con Mariscos while being light and wholesome.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 medium, diced onion
• 1 medium, diced red bell pepper
• 3 minced garlic cloves
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper
• 1 cup seafood stock
• 1 pound shrimp, peeled and deveined
• 1 pound mussels, cleaned and debearded
• 0.5 pound squid, cleaned and sliced into rings
• 0.5 cup, chopped fresh parsley
• 1 cut into wedges lemon
• to taste salt
• to taste black pepper

Directions

Step 1

Grate the cauliflower using a box grater or pulse florets in a food processor until it resembles rice. Set aside.

Step 2

In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until softened, about 5 minutes.

Step 3

Add the minced garlic and cook for another minute until fragrant.

Step 4

Stir in the tomato paste, paprika, and cayenne pepper, cooking for 2 minutes to allow the flavors to meld.

Step 5

Pour in the seafood stock and bring the mixture to a simmer.

Step 6

Add the shrimp, mussels, and squid to the skillet. Cover and cook until the seafood is just cooked through, about 5-7 minutes. The mussels should open, and the shrimp should be pink and opaque.

Step 7

Remove the seafood from the skillet and set aside, leaving the liquid in the pan.

Step 8

Add the grated cauliflower to the skillet, stirring to coat in the remaining sauce. Cook for 5-7 minutes until the cauliflower is tender but not mushy.

Step 9

Return the seafood to the skillet and gently mix to combine. Cook for another 2 minutes to heat through.

Step 10

Season with salt and black pepper to taste. Top with chopped fresh parsley.

Step 11

Serve immediately, with lemon wedges on the side for squeezing over the dish.

Nutrition Facts

Serving size	(2550.8g)

Amount per serving	% Daily Value*
Calories	2113.0

Total Fat 64.9g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1670.3mg	0%
Sodium 4711.7mg	0%
Total Carbohydrate 120.5g	0%
Dietary Fiber 25.0g	0%
Total Sugars 31.9g
Protein 282.8g	0%

Vitamin D 405.6IU	0%
Calcium 977.6mg	0%
Iron 29.0mg	0%
Potassium 7265.9mg	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: 26.6%

Protein: 51.5%

Carbs: 21.9%