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The Tastiest Keto Chicken and Chorizo Paella

The Chicken and Chorizo Paella is going to be a winning dish for the whole family.

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

I really wanted to make this Keto Chicken and Chorizo Paella an amazing dish! With all the favours I was thinking of going in this dish I was hoping for spectacular. You will love this dish!

skillet filled with paella and green beans

What is a Paella?

A paella (pronounced PIE – AYE – YAH) is a rice dish originally from Spain.

While we don’t eat rice on the keto diet we do have a great alternative. Recipes with cauliflower rice are on the increase every day and here is yet another.

I have often said I am not a cauliflower fan so for me to rate a recipe using it is a big call. This keto chicken chorizo paella may yet be one of my most favourite keto cauliflower recipes yet!

bowl of chorizo paella with knitted blue towel

Keto Chicken and Chorizo Paella Ingredients

Here is a you will need to make a keto paella. If you are missing some of the ingredients or want to add more just do it.

chicken and chorizo paella ingredients laid out on white background

how to make an amazing keto paella

Here are just a few of the steps to make the best keto paella ever. I have given you both a conventional (frying pan) method a Thermomix keto paella method in the recipe card below. However, if you have a look in the FAQs I have included how to cook paella in an Instant Pot (or pressure cooker).

Step by Step Thermomix Paella

Recipe Tips and FAQs

Have a read through the below tips and FAQs before asking any questions. I try to address all the possible questions you might just have.

What equipment do I need to make this recipe

To make this awesome low carb paella recipe you may need the following (depending on method).

Can I use frozen cauliflower

Yes you can use use frozen or fresh cauliflower. Get our “how to make cauliflower rice” tips, it’s so easy.

Ingredient Substitutions and Options

  • Sub olive oil for butter for a dairy free paleo paella.
  • Chorizo can be left out or substituted for bacon or prawns/shrimp.
  • Any cut of chicken can be used including bone in pieces.
  • Swap chicken and chorizo for any seafood.
  • Use a passata in place of tomato paste and tomatoes.

How to make paella in an Instant Pot

To cook the paella in an Instant Pot follow the below steps.

  1. Set pressure cooker to sauté. Heat butter or oil, and sauté onions and garlic until soft.
  2. Add chorizo and chicken and sauté for 5 minutes. Stir through remaining ingredients; except olives, parsley and beans. Stir through.
  3. Set to Pressure cook/5 minutes and put lid on and seal.
  4. Release the pressure for 10 minutes naturally. Then manually release. Stir through beans and olives. Serve garnished with parsley.
white Bowl of chicken chorizo on white marble counter top

Want some more amazing recipes

Here are just a few of my favourites dinner recipes.

  1. Italian Meatball Minestrone Soup
  2. Low Carb Keto Butter Chicken
  3. Sichuan Beef and Broccoli
  4. Easy Keto Beef Lasagna
  5. Keto Crispy Chicken Wings

Join the Mad Creations Tribe

Join our incredibly cool Facebook tribe and chat with like-minded members. Or if you just love to see a regular photo feed of great keto meals and ideas join us on the Gram.

Facebook Beginners Group | Pinterest | Facebook | 365 | Instagram

white Bowl of chicken chorizo on white marble counter top

Keto Chicken Chorizo Paella

Keto Chicken Chorizo Paella is perfect for this time of year. The weather is just starting to turn colder and hearty dinners are on my mind.
5 from 4 votes
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Course: Lunch or Dinner
Cuisine: Ketogenic, Spanish food
Keyword: cauliflower paella, keto chicken chorizo paella, Keto paella, thermomix paella
Recipe Category: Low Carb
Calories: 565kcal
Author: Megan Mad Creations Hub
Servings: 4 people
Tap or hover over number to scale ingredients
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Ingredients

  • 1/2 onion
  • 2 cloves garlic
  • 1 tablespoons olive oil (30g)
  • 2 tablespoons butter (60g) (plus an extra 2 tbsp for Thermomix® method)
  • 1 dried chorizo sliced into thin slices, See Note 1
  • 1 tablespoon smoked paprika
  • A pinch saffron
  • 1/4 teaspoon cayenne pepper
  • 500 g chicken thigh fillets cut into cubes, See Note 2
  • 1.5 cups cauliflower rice uncooked (230g)
  • 200 g tinned tomatoes
  • 1 tbsp tomato paste
  • 60 g roasted red peppers cut into strips
  • 1.5 tablespoons preserved lemon pith removed, finely minced, See Note 3
  • 200 g chicken stock or bone broth
  • A large pinch of salt flakes and cracked pepper
  • 16 large stuffed green olives
  • 2 tablespoons fresh parsley finely chopped
  • 1/2 cup green beans optional

Instructions

CONVENTIONAL METHOD

  • Finely dice onion and garlic.
  • Heat olive oil and butter in a heavy-based, frying pan over moderate heat. Add onion, garlic and chorizo; sauté until translucent. Remove and reserve.
  • Add paprika, saffron, cayenne, and chicken to pan and brown chicken (but don’t cook completely through).
  • Stir through riced cauliflower, tomatoes, red peppers, preserved lemon, broth, salt, pepper, and chorizo mixture to pan. Bring to the boil, then reduce and simmer until liquid has reduced and cauliflower is tender (and beans in last few minutes of cooking). Stir through olives.
  • Transfer to serving bowls. Garnish with fresh parsley.

THERMOMIX® METHOD

  • Place onion and garlic into mixer bowl. Chop 3 sec/speed 5. Scrape down sides of bowl.
  • Add olive oil, butter and chorizo to mixer. Cook 5 min/100℃/reverse/stir. Remove and reserve.
  • Insert blade cover. Add all ingredients to mixing bowl, except olives and parsley. Cook 15 min/100℃/reverse/speed 1.
  • Place 2 tablespoons of butter into a heavy-based, frying pan over moderate heat. Transfer the paella to the pan, increase heat to high, spread paella around the pan and do not stir. Add olives and cook until liquid has reduced (10-15 minutes). Add beans in the last couple of minutes cooking time (if using).
  • Transfer to serving bowls. Garnish with fresh parsley.

Notes

  1. Chorizo is available in the supermarket. Salami or fresh chorizo sausage can be substituted.
  2. Chicken thigh fillets is preferred, however chicken breast or bone-in pieces can be substituted.
  3. Remove all the pith and soft centre of the preserved lemon. Thinly slice and dice the lemon rind. If you cannot find preserved lemon use some freshly micro-planed lemon rind.
  4. Store paella in the fridge for up to 4 days.
  5. This keto paella can be frozen into individual serves.

Nutrition

Serving: 1serve | Calories: 565kcal | Carbohydrates: 10g | Protein: 31g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 168mg | Sodium: 1248mg | Potassium: 688mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2150IU | Vitamin C: 48mg | Calcium: 55mg | Iron: 3mg | Magnesium: 48mg | Net Carbs: 6g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    5 Comments

  • Lynda says:

    5 stars
    This recipe blew me away. It’s packed full of flavour and the chicken is juicy and it’s one of those meals where I couldn’t taste the cauliflower. This paella was loved by my family too and has been requested again . Thanks for another great recipe.

  • Mia says:

    5 stars
    I absolutely love this dish. It’s so packed full of flavour. It’s hard to stop at a single serve. I find it addictive.

  • Terri Kidd says:

    5 stars
    Flipping awesome!!
    A truely tasty comfort food. I made double just so I could enjoy it more than once.

  • Anonymous says:

    5 stars
    A very delicious meal with juicy chicken and chorizo sooooo yummy. Made using the Thermomix with the blade cover very easy to make. A great recipe will definitely be making again. 😋😍

    • Megan Mad Creations Hub says:

      That is so awesome! Thanks so much for trying it and taking the time to leave a review. You are also one of the lucky ones to actually have a blade cover.

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