- Calories: 195
- Protein: 24 g
- Total Fat: 7 g
- Saturated Fat: 0 g
- Unsaturated Fat: 7 g
- Cholesterol: 110mg
- Total Carbohydrate: 8 g
- Dietary Fiber: 2 g
- Total Sugar: 1.5 g
- Natural Sugar: 1.5 g
- Added Sugar: 0 g
- Sodium: 780 mg
Paella is a traditional Spanish rice dish that features different protein sources (often meat or fish), a variety of veggies (including green beans, peas and peppers) and spices like paprika and saffron. I cut the calories and carbs by making a version using “cauliflower rice.” You can enjoy a hearty two-cup serving for less than 200 calories. Compare that to the real McCoy, which goes for about 680 calories. Score!
- Prep time
- Total Time
- 1¼ pounds spicy turkey or chicken sausage links
- ½ red bell pepper, finely chopped
- ½ yellow onion, finely chopped
- 1 large head cauliflower
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- ¼ teaspoon kosher salt or coarse sea salt
- 1½ cups frozen green peas, thawed
- 2 pounds shrimp, peeled and deveined
- Salt and pepper to taste
- Saffron to taste (optional)
Liberally coat a large pot with nonstick oil spray and warm over medium heat. Add the sausages, pepper and onion.
When the sausages are partially cooked and firm enough to slice (I generally slice them while they’re still in the pot), cut them into bite-sized pieces. Stir occasionally, until the sausages are fully cooked.
While the sausages cook, make the cauliflower rice: Rinse the cauliflower and pat it dry (it’s important for the cauliflower to be as dry as possible). Break the cauliflower head into large florets. One small batch at a time, place a handful of florets into a food processor and pulse for a few seconds to chop into rice-like pieces. Be careful not to overpulse or load too many florets into the food processor at one time, or you’ll wind up with pureed cauliflower.
Transfer each batch of cauliflower rice to a bowl until you finish the entire head. If you don’t have a food processor, you can create small, uniform pieces using a coarse grater.
Add the cauliflower rice to the pot with the cooked sausage. Then add the garlic, red pepper flakes, paprika, and salt, sautéing over medium heat for about 15 minutes, scraping the bottom to incorporate the sausage flavors.
Add the peas and shrimp to the pot and mix well. Cover and continue to cook until the shrimp is fully cooked, about 8 to 10 minutes. Add salt and pepper and a pinch of saffron, if desired. Serve and enjoy.
Makes 14 cups; 2 cups per serving
Note: If you have picky eaters, feel free to add two cups of cooked brown rice before mixing in the peas and shrimp. This tweak adds about 65 calories and 14 grams of carbs per serving.