Recipe by It’s Skinny
Low-Carb Spanish Paella
Prep Time:
30 minutes
Cook Time:
15 minutes
Serves:
3-4
Ingredients
- 1 full bag (150g dry) It’s White Rice Blend
- 2 tablespoons olive oil
- ½ onion, finely chopped
- 3 cloves garlic, minced
- 1 small bell pepper, chopped
- 1 medium tomato, diced (or ½ cup canned diced tomato)
- ½ teaspoon smoked paprika
- ½ teaspoon saffron threads (or a pinch of turmeric as a sub)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon chili flakes (optional)
- 1.5 cups chicken broth (or vegetable broth)
- Protein options (choose one or mix):½ pound shrimp, peeled and deveined½ pound diced chicken breast or thighs½ cup sliced pre-cooked sausage (chorizo or chicken sausage)½ cup mussels or clams (optional)½ cup green peas (optional but traditional)
- To finish:Lemon wedgesFresh parsley for garnish
Low-Carb Spanish Paella with It’s White Rice Blend
Made with It’s White Rice Blend – All the Spanish flavor, half the carbs
High in protein | Gluten-free | Vibrant & satisfying
Instructions
- Cook the rice blend:Prepare It’s White Rice Blend according to the package instructions (simmer for 5 minutes), then set aside.
- Sauté aromatics:In a large skillet or paella pan, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Sauté for 3–4 minutes until soft and fragrant.
- Add tomato and spices:Stir in the diced tomato, paprika, saffron (or turmeric), salt, pepper, and chili flakes. Let cook for 2–3 minutes until the tomato breaks down slightly.
- Add protein:Add the chicken and/or sausage first if using, and sauté for 3–4 minutes until partially cooked. Then add shrimp and peas, and cook until just pink (1–2 minutes). If using mussels, add them with a lid on until they open.
- Combine with rice:Stir in the pre-cooked It’s White Rice Blend and chicken broth. Spread evenly in the pan and let simmer uncovered for 5–7 minutes, stirring gently once or twice, until everything is well combined and some browning begins at the bottom (“socarrat”).
- Rest and serve:Remove from heat, cover with a lid or foil, and let rest for 5 minutes. Garnish with chopped parsley and lemon wedges.
