A vegetarian version of the national Spanish dish – rice, cauliflower, mushrooms, olives, and baked red peppers. The rice in this delicious paella is made with white wine and herbs and will probably be enjoyed by lovers of vegetable dishes.
Ingredients
1.5 tablespoon. round grain rice or arborio
2 tablespoon. inflorescences of cauliflower
250 gr. a mixture of sliced mushrooms
1/4 Art. olive oil
3 green onion feathers, chopped (white and green parts separately)
3 garlic cloves, minced
1 teaspoon mild smoked paprika
1/2 tablespoon. dry white wine
1 large red pepper, cut into strips
10 pitted olives, halved
2 tbsp chopped parsley
Directions
Heat 3 tablespoon. water in a saucepan over high heat until steam forms; reduce heat to low and cover to keep warm. Heat 1 tbsp olive oil in a paella skillet or very large skillet over medium-high heat. Add cauliflower, salt, and pepper. Fry, stirring occasionally, until brown spots appear, for about 2 minutes. Transfer to a bowl.
Add 2 more tbsp olive oil in a frying pan. Lay the mushrooms in an even layer, salt, and pepper. Turn on high heat and sauté for 4-5 minutes, stirring occasionally, until brown and soft.
Add the remaining 1 tbsp olive oil, white onion, garlic, and paprika; stir for 30 seconds, until the paprika is browned. Stir in wine and cook until the skillet is almost dry about 1 minute.Add 3 tablespoon. hot water, cauliflower, rice, 1 teaspoon. salt and a few pinches of pepper. Stir once to distribute the ingredients evenly, and do not stir again. Bring to a boil, then reduce heat to moderately low; cover with a lid or foil and simmer until the liquid is absorbed and the rice is tender about 15 minutes.
Top with peppers and olives. Reduce heat to medium for a crisp bottom, stirring pan to cook evenly, for about 1 more minute. Sprinkle with parsley and green onions.
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