Vegetable Paella
A flavorful and colorful vegetable paella perfect for a healthy meal. Use the largest skillet you have available, or use a paella pan. Add any vegetables you have on hand.
30 minutes, 4 Servings
A flavorful and colorful vegetable paella perfect for a healthy meal. Use the largest skillet you have available, or use a paella pan. Add any vegetables you have on hand.
30 minutes, 4 Servings
Ingredients
| ¼ cup | Extra-virgin olive oil |
| 2 cups | Cauliflower florets |
| to taste | Kosher salt |
| to taste | Freshly ground pepper |
| 8 ounces | Sliced mixed mushrooms |
| 3 | Scallions, sliced (white parts separated) |
| 3 cloves | Garlic, chopped |
| 1 tsp | Mild smoked paprika |
| ½ cup | Dry white wine |
| 1½ cups | Short-grain Spanish or arborio rice |
| 1 large | Jarred roasted red pepper, cut into strips |
| 10 | Pitted black and/or green olives, halved |
| 2 Tbsp | Chopped fresh parsley |
Preparation
| 1. Heat 3 cups of water in a saucepan over high heat until steaming; reduce heat to low and cover to keep hot. |
| 2. Heat 1 Tbsp of olive oil in a paella pan or large skillet over medium-high heat. |
| 3. Add the cauliflower (2 cups) and season with salt and pepper; cook, stirring occasionally, until browned in spots, about 2 minutes. |
| 4. Transfer the cauliflower to a bowl . |
| 5. Add 2 Tbsp of olive oil to the skillet . |
| 6. Add the mushrooms (8 ounces) in an even layer and season with salt and pepper; increase heat to high and cook, stirring, until browned and tender, about 4 to 5 minutes. |
| 7. Add the remaining 1 Tbsp of olive oil, scallion whites (3), garlic (3 cloves), and paprika (1 tsp); stir until the paprika is toasted, about 30 seconds. |
| 8. Stir in the wine (½ cup) and cook until the pan is almost dry, about 1 minute. |
| 9. Add 3 cups of hot water, cauliflower (cooked), rice (1½ cups), 1 tsp of salt, and a few grinds of pepper; stir once to distribute the ingredients but don’t stir again. |
| 10. Bring to a boil, then reduce heat to medium-low; cover with a lid or foil and cook until the liquid is absorbed and the rice is tender, about 14 minutes. |
| 11. Uncover and arrange the roasted red pepper (1 large) and olives (10) on top. |
| 12. Increase heat to medium to crisp the bottom; move the pan for even browning, about 1 more minute. |
| 13. Top with chopped parsley (2 Tbsp) and scallion greens. |
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