Best 2 Low Carb Chicken Chorizo Paella Recipes

Embark on a culinary journey to the vibrant streets of Spain with this collection of delectable low-carb chicken and chorizo paella recipes. These dishes capture the essence of traditional paella while adapting to a healthier lifestyle. From the classic paella mixta to innovative vegetarian and seafood variations, each recipe promises an explosion of flavors and textures that will tantalize your taste buds. Get ready to savor the harmonious blend of succulent chicken, savory chorizo, aromatic saffron, and tender vegetables, all while keeping your carb intake in check. Whether you're a seasoned paella enthusiast or a curious home cook seeking a healthier alternative, these recipes will guide you in creating an authentic paella experience that nourishes your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

LOW-CARB CHICKEN & CHORIZO PAELLA

Low-Carb Chicken & Chorizo Paella image

I was in Spain this summer and went low-carb upon my return. I was craving the Paella I made in a cooking class in Barcelona.For this recipe, I used chicken & Chorizo instead of the seafood and made "rice" out of cauliflower. I am thrilled with out well it turned out! As with all Paella recipes, it is the patient "layering" of flavors that makes it so yummy.

Provided by amandaeg

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

10 ounces chorizo sausage
2 boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
1 red pepper, sliced
1 large tomatoes, sliced
3 garlic cloves, minced fine
1 pinch saffron
1 cup chicken broth
1/2 head cauliflower, grated with box grater (to resemble rice)

Steps:

Brown chorizo until crispy. Remove with slotted spoon leaving fat in the pan. Toss chicken with paprika, cumin, salt, & pepper. Cook in chicken in chorizo fat until cooked through. Remove from pan and set aside with chorizo.
Add onion and pepper, cook until tender. Add tomatoes and garlic and continue cooking, scraping up brown bits as they form. Salt & pepper to taste.
This mixture will begin to look brown and thick, (this is important for flavor) - add chicken broth and saffron and continue stirring until liquid is reduced and thickened slightly. Add chorizo, chicken & cauliflower. Cook until cauliflower just tender - about 5 minutes.

Nutrition Facts : Calories 454.7, Fat 29.7, SaturatedFat 10.8, Cholesterol 100.2, Sodium 1451, Carbohydrate 12.8, Fiber 3.5, Sugar 5.3, Protein 33.6

CHICKEN AND CHORIZO PAELLA

Chicken and Chorizo Paella image

This full-flavoured chicken and chorizo paella recipe allows you to make one dish and freeze a second. You'll have a delicious dinner tucked away for a rainy day, with minimal extra effort. Makes 2 meals, each serving 4. To freeze and reheat: Freeze half the paella in 2 freezer-proof boxes for up to 1 month. Thaw in the fridge for 24 hours or until completely thawed. Microwave in portions on high at 900W for 3-4 minutes, until piping hot.

Provided by English_Rose

Categories Low Cholesterol

Time 1h

Yield 2 4 portion servings

Number Of Ingredients 14

Ingredients

10 1/2 ounces chorizo sausage, halved lengthways and sliced
8 chicken thighs, skin removed, boned and cut into large chunks
2 tablespoons olive oil
2 onions, chopped
4 garlic cloves, crushed
1 tablespoon smoked sweet paprika
1 1/3 lbs paella rice
8 1/2 cups chicken stock, hot
2 red peppers, deseeded and sliced
2 yellow peppers, deseeded and sliced
5 ounces fine green beans, trimmed and blanched
6 roma tomatoes, cut into chunky pieces
1 ounce fresh flat leaf parsley, leaves picked and chopped
lemon wedge, to serve

Steps:

Heat 2 large, deep frying pans over a medium heat. When hot, divide the chorizo between the pans and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
Divide the chicken between the pans and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
Add 1 tablespoon olive oil to each pan, then divide the onions between them. Cook, stirring occasionally, for 6-8 minutes, until softened. Divide the garlic and paprika between each pan and cook for 1 minute. Divide the rice between them, stir to coat in the oil. Add half the hot stock to each. Simmer for 10 minutes, stirring occasionally.
Return the chicken to the pans and divide the peppers, beans and tomatoes between the pans. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary.
Season and stir the chorizo and parsley into each pan. Divide 1 pan of the paella between 2 freezer-proof boxes, cool, label and freeze (see freezing tip).
Continue to cook the other paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.

Nutrition Facts : Calories 3315, Fat 143.8, SaturatedFat 43.9, Cholesterol 477.4, Sodium 3619.2, Carbohydrate 339.6, Fiber 16.6, Sugar 32.2, Protein 155.9

Tips:

Use a variety of vegetables. This will add flavor, color, and nutrients to your paella. Some good options include bell peppers, onions, tomatoes, zucchini, and green beans.
Don't overcrowd the pan. If you add too much food to the pan, it will not cook evenly. Cook the paella in batches if necessary.
Use a good quality broth. The broth is the base of the paella, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
Let the paella rest before serving. This will allow the flavors to meld together and the rice to absorb the broth.

Conclusion:

Low-carb chicken and chorizo paella is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken and chorizo. With its colorful vegetables and flavorful broth, this paella is sure to be a hit with the whole family.