Dice the onion, mince the garlic cloves, and cut the stems off the green beans.

Cut the chicken thighs into bite size pieces.

Peel and devein the shrimps, keeping their tails.

Clean and scrub the clams if dirty.

In a small bowl, add the cut chicken with 1 tsp of turmeric powder, the minced garlic, thyme, and 1/4 tsp of salt and pepper.

Mix until combined and let marinate for a few minutes.

My PCOS Kitchen - Keto Paleo Paella with Cauliflower Rice - A gluten-free, dairy-free and low carb version of the popular Spanish Paella In a large wok, add 2 tbsp of olive oil and add the diced onion and riced cauliflower.

Cook for a couple of minutes, push to the side and 2 tbsp of olive oil with the chicken.

Cook the chicken 1-2 minutes on the side and finally mix in with the cauliflower.

My PCOS Kitchen - Keto Paleo Paella with Cauliflower Rice - A gluten-free, dairy-free and low carb version of the popular Spanish Paella Add the saffron threads, diced tomato can, chicken bouillon, 1 tsp of salt and pepper and cover with the shrimps, scallops, clams and green beans.

Cover and let the steam cook the seafood for 5 minutes or until the clams have all opened up.

My PCOS Kitchen - Keto Paleo Paella with Cauliflower Rice - A gluten-free, dairy-free and low carb version of the popular Spanish Paella Uncover, removed the seafood and green beans and place in a small bowl on the side, and let the liquid cook through for 3-4 minutes while mixing the cauli rice and chicken together.

When the liquid has all evaporated, add the seafood back to the pan, carefully placing it nicely.

Add the chopped parsley over everything and turn the heat off.

It's now ready to enjoy!