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white Bowl of chicken chorizo on white marble counter top

Keto Chicken Chorizo Paella

Megan Ellam
This Chicken and Chorizo Paella is the perfect keto-friendly dish for the whole family. Simple ingredients, loads of flavour and ready in under 60 minutes!
5 from 32 votes!
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Lunch or Dinner
Cuisine Ketogenic, Spanish food
Servings 4 people
Calories 559 kcal

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.

THERMAL 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: 1serveCalories: 559kcalCarbohydrates: 9gProtein: 31gFat: 44gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 168mgSodium: 1246mgPotassium: 651mgFiber: 3gSugar: 4gVitamin A: 1068IUVitamin C: 45mgCalcium: 52mgIron: 3mgMagnesium: 45mgNet Carbs: 6g
Keyword cauliflower paella, keto chicken chorizo paella, Keto paella, thermomix paella
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