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

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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Vegetable Paella. Recipe on first page, not a blog.