Keto Paella

This page may contain affiliate links. Any commissions earned means I can continue providing you free recipes. You can see the full disclaimer here. https://wp.me/Par0A1-uK

I tried konjac rice once while doing low carb, back when I first started and bought a bulk amount. I was missing rice, not so much the taste, but the way it soaks up sauces from stir fries and curries. So the konjac rice sounded perfect to use as a replacement.

Unfortunately I hated it and never used it again. But after using konjac noodles several times and realising a bit more about how best to use them, I really wanted to give the konjac rice another go, especially as I had 2 boxes still sitting in my cupboard!

I felt it was best to use it in a dish where it’s dry fried or combined with lots of flavours and thought a Keto Paella would be a great way to try! This Keto Paella turned out even better than expected! I absolutely loved it.

It uses homemade chicken bone broth and you can use store bought stock instead but the homemade really makes a difference with the flavour. Make sure you rinse the konjac rice incredibly well and then let it drain very well. You want to get rid of as much of the moisture as you can. When I first used it I didn’t rinse or drain properly and ended up with a bowl of watery rice.

Print Pin

No ratings yet

Keto Paella

A Spanish style paella made using konjac rice, chicken, seafood and chorizo

Course Dinner, Lunch, Main Course

Cuisine Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Spanish, Sugar Free

Keyword chicken paella, grain free paella, keto chicken recipes, keto paella, konjac rice paella, lchf chicken recipes, lchf paella, low carb chicken recipes, low carb nikki, low carb paella, seafood paella, Spanish paella

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 615kcal

Ingredients

• 12 chicken thigh fillets
• 2 chorizo sausages, halved lengthways, sliced
• 250 g marinara mix
• 6 slices streaky bacon, diced
• 1 onion, diced
• 4 cubes garlic paste or 4 tsp minced garlic
• 4 tsp paprika
• 4 tsp ground turmeric
• 4 tbsp olive oil
• 100 g butter
• 1 cup chicken bone broth can sub with chicken stock
• 3 packets konjac rice
• salt
• pepper

Instructions

• Rinse rice very well with hot running water. Set aside to drain. Pat marinara mix very dry with paper towels.
• Heat half the butter and olive oil in a very large pot, add bacon, chorizo, marinara mix, onion and garlic. Sauté over high heat for about 5 minutes until onion is soft and marinara is cooked through. Remove and set aside.
• Add remaining butter and olive oil. Add chicken thighs in batches, searing on both sides over high heat and setting aside. Once all the thighs are seared add them all back to the pot. Add paprika, turmeric, salt and pepper. Mix well to combine. Add bone broth and bring to the boil.
• Cover and cook for about 5 minutes. Remove lid and continue cooking, stirring occasionally until liquid is almost all evaporated.
• Add konjac rice and mix well. Cook for 2 minutes. Add back bacon, chorizo and marinara mixture. Mix through and cook another few minutes until all heated through. Serve.
  

Notes

Net Carbs - 5.7g

Our Australian followers can get their konjac rice from Keto Eats Australia

Nutrition

Calories: 615kcal | Carbohydrates: 13.1g | Protein: 50.2g | Fat: 42.3g | Fiber: 7.3g | Sugar: 1.9g