Keto Arroz con Mariscos
Indulge in the rich, coastal flavors of *Keto Arroz con Mariscos*, a vibrant low-carb twist on the traditional Spanish and Latin American seafood rice dish. This keto-friendly recipe swaps starchy rice for light and nutrient-packed cauliflower rice, absorbing the aromatic blend of paprika, saffron, and fish stock to create a flavorful, guilt-free base. Brimming with tender shrimp, squid, and mussels, this dish offers a protein-packed seafood medley that’s as satisfying as it is healthy. Freshly squeezed lemon juice and a garnish of parsley provide a bright, fresh finish. Ready in under an hour, this one-skillet meal is perfect for weeknight dinners or special occasions. If you’re seeking a delicious, gluten-free, and keto-approved way to enjoy the essence of *arroz con mariscos*, this recipe is the catch of the day!
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Recipe Information
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
- to taste Salt and pepper
Instructions
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.
Prep the vegetables: finely chop the onion, mince the garlic, dice the red bell pepper, and chop the tomato.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
Stir in the garlic, red bell pepper, and tomato, and cook for an additional 3 minutes.
Add the paprika and saffron threads, stirring to blend the spices with the vegetables.
Pour in the fish stock and bring to a simmer. Let it reduce slightly for about 5 minutes.
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.
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.
Once the cauliflower rice is tender, return the cooked seafood to the skillet, stirring to incorporate.
Cut the lemon in half and squeeze the juice over the dish. Season with salt and pepper to taste.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1572 mg | 33% | |
*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.
