Shared by DeniseM
I almost didn’t post this because it’s a little complicated. Not that it’s that hard to make, but I have combined a carby paella recipe with a keto one! My husband was from Spain, so Paella was always a special dish for birthdays and celebrations. It can be expensive depending on how you make it, but it doesn’t have to be. I’ve heard in Spain they don’t mix seafood with other proteins, but I always do! I always use whole skin-on chicken pieces, Spanish chorizo (not Mexican chorizo), or if I didn’t have that sliced polish sausage, shrimp, mussels, and sometimes clams or lobster!
I used the carby Ultimate Paella recipe before I was on Virta, but now, I substitute the regular rice for cauliflower rice. So basically, I follow the Ultimate Paella recipe for the flavors but the Cauliflower Rice Paella recipe for preparing the cauliflower. Does this make sense?
Just use your instincts and take parts from each recipe; you can’t go too wrong with however you want to do it. The amazing dish you get in the end makes it all worth it and don’t tell anyone, but I do sprinkle a few peas on top!
Make this in a giant pan or pot, and whatever you do, don’t overcook the seafood! It will turn to rubber! I cook everything separately but in the same pot so all the juices will go in the cauliflower rice. Cook your rice, then right before serving, add everything back in and arrange it pretty on top!
Thank you Denise for sharing! Sounds wonderful!