Chorizo paella with cauliflower “rice” and aioli

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chorizo paella with cauliflower “rice” and aioli

Gluten-Free, Mediterranean, Soy-Free, Dairy-Free, Paleo

2 Servings, 420 Calories/Serving

20 Minutes

Paleo paella that comes together in about 20 minutes—what’s not to like? Chorizo and paprika add a smoky kick, while cauliflower “rice” stands in for the traditional short-grain.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound fresh loose chorizo (contains pork and spices)
  • 1 organic red or other bell pepper
  • 1 or 2 organic shallots
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 10 ounces organic cauliflower “rice”
  • Sun Basket paella sauce base (tomatoes - tomato paste - granulated garlic - sweet smoked paprika - anchovies - turmeric)
  • 3 ounces baby arugula or other leafy greens
  • Sun Basket aioli (paleo mayo - lemon juice - garlic)

Nutrition per serving

Calories: 420, Protein: 19g (38% DV), Fiber: 7g (28% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 2g, Polyunsaturated Fat: 0.5g, Saturated Fat: 7g (35% DV), Cholesterol: 65mg (22% DV), Sodium: 770mg (32% DV), Carbohydrates: 24g (8% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish (anchovy)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Brown the chorizo

  • Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the chorizo and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the chorizo to a paper-towel-lined plate to drain. Do not clean the pan.
While the chorizo cooks, start preparing the remaining ingredients.

2

Prep the remaining ingredients

  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
  • Peel and finely chop the shallots.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

3

Cook the paella

In the same pan used for the chorizo, add the bell pepper and shallots and cook over medium-high heat, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the cauliflower “rice,” chorizo, and paella sauce base, season with salt and pepper, and cook, stirring occasionally, until the cauliflower “rice” starts to soften and the sauce is fragrant, 2 to 3 minutes. Stir in the arugula, season with salt and pepper, and cook until the arugula is wilted and the chorizo is cooked through, 1 to 2 minutes.

Serve

Transfer the paella to individual bowls and garnish with the parsley. Dollop each bowl with 1 tablespoon aioli and serve the rest on the side.
Kids Can!
  • Line a plate with paper towels.
  • Strip the parsley leaves.
  • Garnish with the parsley.
  • Dollop the aioli.