Paella De Verduras Recipe

Roast the Cauliflower

Preheat the oven to 425°F (220°C). Cut the cauliflower into florets, toss with olive oil, salt, and pepper, and roast for about 20 minutes until golden brown.

Frizzle the Spanish Onion

Slice the Spanish onion thinly. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions and cook until crispy and golden, about 10 minutes. Remove and set aside.

Prepare the Asparagus

Trim the asparagus and grill them on a grill pan or outdoor grill until tender, about 5-7 minutes. Set aside.

Chop the Vegetables

Dice the bell peppers and onion into small pieces. Slice the mushrooms.

Sauté the Base

In a large paella pan or wide skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and bell peppers, and sauté until softened, about 5 minutes.

Add the Rice and Seasonings

Stir in the Bomba rice, saffron, smoked paprika, and salt. Cook for 2 minutes, allowing the rice to absorb the flavors.

Add Broth and Vegetables

Pour in the vegetable broth and add the roasted cauliflower, mushrooms, and peas. Stir once and let it come to a simmer.

Simmer the Paella

Reduce heat to low, cover, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.

Add Grilled Asparagus

In the last 5 minutes of cooking, add the grilled asparagus on top of the paella.

Rest and Serve

Remove the paella from heat and let it rest for 5 minutes. Top with frizzled Spanish onions before serving.