Dreaming of the sunny shores of Spain but sticking to a low-carb lifestyle? This Instant Pot Tiger Prawn Paella is your ticket to a flavor-packed fiesta, without the guilt! We’re swapping traditional rice for tender cauliflower, infusing it with aromatic saffron, smoky bacon, and succulent tiger prawns. It’s a vibrant, one-pot wonder that delivers all the authentic taste of paella in a fraction of the time. Get ready to impress with a dish that’s as easy to make as it is delicious to eat!
Ingredients
• 1 lb / 450g tiger prawns, whole
• 2 cups / 200g cauliflower, chopped into florets
• 1 small red bell pepper, finely chopped
• 4 cups / 950ml fish stock
• 1 tsp apple cider vinegar
• 2 small onions, finely chopped
• 3 garlic cloves, crushed
• 5 bacon slices, chopped
• 3 tbsp butter
• Spices
• 4 tbsp fresh parsley, finely chopped
• 1 tsp sea salt
• ½ tsp black pepper, freshly ground
• 2 tsp turmeric powder
• ½ tsp saffron threads
Instructions
1. Directions
2. Place the cauliflower florets into the Instant Pot, pour in the fish stock, and sprinkle with salt. Secure the lid, set the steam release to the “Sealing” position, and cook on high pressure for 5 minutes using the “Manual” or “Pressure Cook” setting.
3. Once the timer finishes, perform a quick pressure release. Carefully open the lid, remove the cooked cauliflower, and drain it well, making sure to reserve all the flavorful fish stock for later. Set both aside.
4. Select the “Sauté” function on your Instant Pot. Once the pot is hot, melt the butter and add the chopped onions and crushed garlic. Sauté for 4-5 minutes until fragrant and softened.
5. Add the chopped bell pepper and bacon to the pot. Cook for another 3-4 minutes, stirring frequently, until the bacon begins to crisp. Stir in the remaining salt, black pepper, and turmeric powder.
6. Turn off the “Sauté” function. Return the cooked cauliflower to the pot along with the tiger prawns. Pour in the reserved fish stock and stir everything together gently.
7. Secure the lid, set the steam release to “Sealing,” and cook on high pressure for 8 minutes.
8. After the cooking time is complete, allow the pressure to release naturally for 5 minutes before performing a quick release for any remaining pressure. Open the lid, stir in the saffron threads and fresh parsley, and let the paella rest for a few minutes to allow the flavors to meld.
9. For a more traditional texture, you can select the “Sauté” function again and simmer gently, uncovered, until any excess liquid has evaporated. Serve warm and enjoy!
Nutritional Information
• Per Serving
• Calories: 419
• Total Fat: 22.6g
• Net Carbs: 8.5g
• Protein: 41.8g
• Fiber: 2.5g
Pro Tips
• Bloom the saffron threads in a tablespoon of hot stock before adding them at the end. This helps release their vibrant color and deep, earthy flavor more evenly throughout the dish.
• For extra flavor, use shell-on prawns. You can quickly sear them in the pot first, remove them, and add them back in at the very end to prevent overcooking.
• To avoid mushy cauliflower, chop it into slightly larger, uniform florets. If using pre-packaged cauliflower rice, reduce the initial cook time to 2-3 minutes.
• Add a teaspoon of smoked paprika along with the turmeric to enhance the smoky flavor from the bacon and give your paella a beautiful, rich color.
