Transport your taste buds to the coast of Spain without ever leaving your kitchen! Traditional paella can be a time-consuming affair, but this brilliant recipe harnesses the power of the Instant Pot for a stunningly flavorful meal in just 30 minutes. By swapping traditional rice for light cauliflower rice, we’ve created a vibrant, keto-friendly version packed with tender fish, succulent shellfish, and the unmistakable aroma of saffron. It’s the perfect, elegant solution for a busy weeknight dinner or a healthy, impressive meal to share.
Ingredients
• 1 tbsp ghee or olive oil
• 1 small onion, thinly sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup / 225g firm white fish (like cod or halibut), cut into 1-inch cubes
• 2 cups / 240g cauliflower rice, fresh or frozen
• 4 cups / 950ml fish stock
• 1 large pinch saffron threads
• 2 cups / 450g mixed shellfish (clams, mussels, shrimp)
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Select the ‘Sauté’ function on your Instant Pot and melt the ghee.2. Add the sliced onion and diced bell peppers, cooking for 3-4 minutes until they begin to soften.3. Turn off the Sauté function. Stir in the cubed fish, cauliflower rice, fish stock, and saffron threads. Season with salt and pepper.4. Secure the lid, set the steam valve to ‘Sealing’, and cook on HIGH pressure for 2 minutes.5. Once the cycle is complete, allow the pressure to release naturally.6. Carefully open the lid. Arrange the shellfish over the top of the rice mixture; do NOT stir, as this will help the shellfish steam perfectly.7. Secure the lid again and cook on HIGH pressure for an additional 3 minutes.8. Once finished, let the pressure drop naturally for 5-10 minutes before quick-releasing any remaining pressure.9. Gently fluff with a fork, serve immediately, and enjoy your delicious Spanish-inspired feast!
Nutritional Information
• Per Serving: Calories 156 | Total Fat 4.5g | Net Carbs 5g | Protein 15g | Fiber 1g
Pro Tips
• For a more authentic color and flavor, bloom the saffron threads in 2 tablespoons of warm fish stock before adding them to the pot.
• Add a teaspoon of smoked paprika along with the vegetables for a classic Spanish smoky depth of flavor.
• Use a firm, flaky white fish like cod, halibut, or monkfish that will hold its shape during pressure cooking.
• For a touch of brightness, squeeze fresh lemon wedges over the finished paella just before serving.
FAQ
Q: Can I use frozen fish and shellfish for this paella
A: Yes, you can use frozen fish and shellfish. For best results, ensure they are fully thawed before adding them to the Instant Pot. This helps them cook evenly and prevents excess water from being released into the dish.
Q: What is a good substitute for saffron
A: If you don’t have saffron, you can add a teaspoon of smoked paprika as suggested in the pro tips for a classic Spanish smoky flavor and rich color. For a golden hue similar to saffron, a 1/4 teaspoon of turmeric can also be used.
Q: Can I make this paella with regular rice
A: This recipe is specifically developed for the fast cooking time of cauliflower rice to keep it keto-friendly. Using traditional rice like Bomba or Arborio would require different liquid ratios and a much longer cooking time.
Q: What other types of fish work well in this recipe
A: The best choices are firm, flaky white fish that hold their shape during pressure cooking. Besides cod and halibut, you could also use monkfish, haddock, or another firm white fish you enjoy.
