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Chorizo paella with cauliflower “rice” and aioli
Gluten-Free Friendly, Dairy-Free, Soy-Free, Carb-Conscious, <600 Calories
2 Servings, 400 Calories/Serving
20–35 Minutes
This 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.
In your bag
- ½ pound fresh loose chorizo (contains pork and spices)
- 1 organic red or other bell pepper
- 1 organic red onion
- 1 head organic cauliflower
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket paella sauce base (tomatoes - tomato paste - granulated garlic - sweet smoked paprika - anchovies - turmeric)
- Lemon aioli (mayonnaise - lemon juice - garlic)
Nutrition per serving
Calories 400, Total Fat 28g (36% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 810mg (35% DV), Total Carb. 24g (9% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 17g
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, Sesame.
Instructions
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 is cooking, 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 enough onion to measure ½ cup [1 cup].
- Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
- 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 onion 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 chorizo is cooked through, 3 to 5 minutes.
Serve
Transfer the paella to individual bowls and garnish with the parsley. Dollop each bowl with 1 tablespoon lemon 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.