Paella Recipe

Cooking Instructions

1. 1

   Prepare the Saffron

   In a small bowl, soak the saffron threads in 2 tablespoons of warm vegetable broth for about 10 minutes.

2. 2

   Cook the Vegetables

   In a large paella pan or skillet, heat the olive oil over medium heat. Add the diced red bell pepper, mushrooms, and cauliflower florets. Sauté for about 5-7 minutes until they start to soften.

3. 3

   Add Rice and Broth

   Stir in the Arborio rice, coating it well with the oil and vegetables. Pour in the remaining vegetable broth and the saffron mixture. Bring to a gentle boil, then reduce heat to low. Season with salt and black pepper.

4. 4

   Simmer

   Cover the pan and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid. Do not stir during this time.

5. 5

   Fry the Eggs

   While the paella is cooking, fry the eggs in a separate pan to your liking (sunny-side up or over-easy).

6. 6

   Serve

   Once the rice is cooked, remove the pan from heat. Serve the paella hot, topped with a fried egg on each serving.