Vegetable Paella With Chorizo
This weeknight paella comes together in just three basic steps: Sweat the aromatics, bake until tender, then return to the stovetop to cook until the rice becomes crunchy. It becomes even more weeknight-friendly if you take advantage of store-bought pre-cut vegetables to cut down on prep time. For a more protein-rich dish, season a dozen medium shrimp with olive oil, salt and pepper and nestle them into the paella during the last 5 minutes of baking. If preparing the dish for vegetarians, skip the chorizo, swap in vegetable broth and add an extra pinch of paprika, if desired. The only non-negotiable step is finishing the paella over direct flame on the stovetop so the rice at the bottom of the pan forms a delectable crust, also known as soccarat.
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons extra-virgin olive oil
- ½cup finely chopped yellow or white onion (about 1/2 small onion)
- 5garlic cloves, thinly sliced
- 2tablespoons tomato paste
- 1 ½cups medium-grain paella rice, such as Bomba or Calasparra (about 10 ounces)
- ½teaspoon smoked paprika
- Kosher salt and black pepper
- 3 ½cups 1-inch cauliflower florets (about 10 ounces)
- 2 ½cups halved brussels sprouts, quartered if large (about 10 ounces)
- 1cup fresh or frozen peas (about 5 ounces)
- ¼pound/4 ounces cured Spanish chorizo sausage, skin removed, sliced 1/4-inch thick
- 3 ½cups low-sodium chicken broth
- Chopped scallions and lemon wedges, for serving
Instructions
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.