tomato, peas, roasted cauliflower, mushrooms, onions, peppers, grilled asparagus, frizzled Spanish onion

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.

Roast the Cauliflower

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.

Frizzle the Spanish Onion

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

Prepare the Asparagus

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

Chop the Vegetables

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.

Sauté the Base

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

Add the Rice and Seasonings

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

Add Broth and Vegetables

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.

Simmer the Paella

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

Add Grilled Asparagus

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

paella de verduras

Recipe information

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