Paella De Verduras Recipe
tomato, peas, roasted cauliflower, mushrooms, onions, peppers, grilled asparagus, frizzled Spanish onion
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Ingredients
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Vegetables
Grains
Liquids
Seasonings
Method
Preparation
- 1
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.
- 2
- 3
Prepare the Asparagus
Trim the asparagus and grill them on a grill pan or outdoor grill until tender, about 5-7 minutes. Set aside.
- 4
Cooking
- 5
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.
- 6
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.
- 7
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.
- 8
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.
- 9
Add Grilled Asparagus
In the last 5 minutes of cooking, add the grilled asparagus on top of the paella.
- 10
Rest and Serve
Remove the paella from heat and let it rest for 5 minutes. Top with frizzled Spanish onions before serving.
