Vegetable Paella With Chorizo

Name: Vegetable Paella With Chorizo
Total time: 45 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 cup finely chopped yellow or white onion (about 1/2 small onion); 5 garlic cloves, thinly sliced; 2 tablespoons tomato paste; 1 1/2 cups medium-grain paella rice, such as Bomba or Calasparra (about 10 ounces); 1/2 teaspoon smoked paprika; Kosher salt and black pepper; 3 1/2 cups 1-inch cauliflower florets (about 10 ounces); 2 1/2 cups halved brussels sprouts, quartered if large (about 10 ounces); 1 cup fresh or frozen peas (about 5 ounces); 1/4 pound/4 ounces cured Spanish chorizo sausage, skin removed, sliced 1/4-inch thick; 3 1/2 cups low-sodium chicken broth; Chopped scallions and lemon wedges, for serving

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Total: 45 minutes

Servings: 4

Cost: $11.11 /serving

Author : Kay Chun

brussels sprouts cauliflower chorizo sausage

Instructions

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Step 1

Heat oven to 450 degrees. In a 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons oil over medium. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 2 minutes. Stir in rice, paprika and remaining 1 tablespoon oil; season with salt and pepper. Cook, stirring, until well combined and rice begins to toast, about 1 minute.

Step 2

Stir in cauliflower, brussels sprouts, peas, chorizo and broth, season with salt and pepper and bring to a boil over high heat. Transfer to the oven and bake, uncovered and without stirring, until rice is tender and all of the liquid is absorbed, about 20 minutes.

Step 3

Transfer paella to stovetop and cook over medium heat, without stirring, to crisp up the bottom layer of rice, 2 to 3 minutes. You will hear it crackle; be careful not to burn. Let stand for 5 minutes, then sprinkle with scallions and serve with lemon wedges.

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