Cauliflower rice perfectly absorbs the fragrant layers of flavours in this saffron-infused Spanish style dish.   


Place eggs in the bottom of a small pot. Cover with cold water and heat until boiling. Remove from heat and let stand, covered for 9 minutes. Drain water and immediately transfer to an ice bath. Drain and peel eggs. Set aside. 

In same small saucepan, combine broth, saffron, lemon juice and paprika; bring to a simmer and remove from heat. Immerse peeled eggs into hot broth mixture and let stand to absorb flavour. (Transfer broth and eggs into a large mug or measuring cup if broth is too shallow to submerge eggs completely). 

In a large nonstick skillet, heat oil over high heat. Sauté cauliflower rice for about 5 minutes until lightly browned and softened. Remove rice to a bowl.

In same skillet, sauté chorizo, onion and garlic for 3 minutes. Stir in shrimp and roasted red peppers, cooking for 2 minutes. Pour in broth, reserving eggs. Stir in cauliflower rice and cook over high heat until liquid has reduced; about 3 minutes. Stir in peas and season with salt and pepper to taste.

Cut eggs into quarters and arrange over paella. Garnish with parsley and lemon wedges to serve.

*Tip: Store-bought cauliflower rice is readily available fresh or frozen. If using frozen, thaw and drain before adding to the skillet. To make your own, cut 1 medium head of cauliflower into small florets. Working in batches, place 1-2 cups (250 to 500 ml) in a large food processor and pulse in short bursts to process into small rice-sized grains. (Avoid overfilling food processor as this will cause some of the cauliflower to be puréed while other pieces remain chunky).

Tip: Shrimp can be substituted for extra chorizo, eggs or chicken.

Brought to you by: Egg Farmers of Ontario