Vegetable Cauliflower Paella
by Editorial Staff
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.
Enjoy your meal!
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