A modern take on this delicious Spanish fave which replaces traditional rice with cauliflower rice to make it low carb and keto friendly

Prep 10  min | Cook 15 / Mins  | Serves 2

Recipe By: Camilla / @4healthsakes / www.4healthsakes.com


  •  100g white fish
  •  4 tiger prawns
  •  100g salmon
  •  Salt and pepper
  •  250g cauliflower - riced
  •  4 asparagus chopped
  •  ½ tsp saffron
  •  1 tbsp Gevity Rx Natural Bone Broth Body Glue
  •  50ml hot water
  •  1 tbsp butter
  •  1/2 tsp turmeric


  1. Place seafood in an oven tray and sprinkle with salt and pepper
  2. Cook for 15 minutes on 180 degrees
  3. Place cauliflower in a food processor,  blend until you get a rice like texture
  4. Add saffron and broth in a bowl with hot water, stir and let soak for a couple of minutes
  5. Add butter, cauliflower and saute for 1 minute
  6. Add the rest of ingredients into a saucepan/wok pan, fry for a few minutes
  7. Add cooked seafood & broth mix to the pan and simmer for 10 minutes
  8. Top with your favourite fresh herbs and a slice of lemon



  •  Serve with a dollop of coconut cream on the side