Low Carb Seafood Paella

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

INGREDIENTS:

•  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

METHOD:

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

NOTES / TIPS:

•  Serve with a dollop of coconut cream on the side