Arroz a Banda

Arroz a Banda is a traditional Spanish rice dish that captures the essence of coastal cuisine, featuring aromatic seafood and a rich, flavorful broth. This Paleo version replaces traditional rice with cauliflower rice, making it a healthy and low-carb alternative while retaining the authentic flavors of the dish.

Ingredients

• Cauliflower - 400 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Red bell pepper - 1, diced
• Tomato - 1 large, diced
• Seafood mix (shrimp, squid, mussels) - 300 grams
• Fish stock - 500 ml
• Saffron threads - a pinch
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Prepare the cauliflower by cutting it into florets and pulsing it in a food processor until it resembles rice. Set aside.
2. In a large skillet or paella pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, cooking until translucent.
3. Stir in the diced red bell pepper and tomato, cooking for an additional 3-4 minutes until softened.
4. Add the seafood mix to the skillet, cooking until the shrimp turn pink and the mussels open, about 5-6 minutes.
5. Pour in the fish stock, and stir in the saffron, paprika, salt, and black pepper. Bring to a simmer.
6. Stir in the cauliflower rice, ensuring it is evenly distributed in the broth. Cover and cook for 10-15 minutes until the cauliflower is tender and has absorbed the flavors.
7. Remove from heat, garnish with fresh parsley, and serve hot.

Nutrition

• Calories: 320
• Protein: 28 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 680 mg
• Cholesterol: 150 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in protein from seafood, which supports muscle health.

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