I love paella – the saffron, tomatoes, and especially the crispy rice at the bottom of the pan. Paella is best cooked in a shallow paella pan, but I used a cast iron skillet. I’ve made this recipe twice now, and I’m quite satisfied with how it turned out. Feel free to take away and add other ingredients than the below; paella is a versatile dish and it’s fun to experiment! This recipe serves 5-6 people.
- 4 cups vegetable broth
- 2 cups paella rice
- 1 tsp saffron
- 1/4 cup olive oil
- 1 medium diced onion
- 1 chopped bell pepper
- 1 head of cauliflower, chopped in bite sized pieces
- 14 oz can of diced tomatoes (make sure they are organic)
- 2-3 cloves of minced garlic
- salt to taste
- lemon wedges
- In a pot, heat the broth with the saffron.
- In a separate paella pan, heat the olive oil. Add the onions once the oil is hot.
- Stir fry until the onions are translucent. (5 min)
- Add the bell peppers and cauliflower. Cook for 3-4 minutes.
- Add the tomatoes and garlic. Allow to simmer for about 5 minutes.
- Add the rice, and stir until the rice is thoroughly incorporated with the sofrito tomato mix.
- Slowly add the broth to the paella.
- Move the rice around gently for a uniform distribution. Add salt to taste.
- Do not stir the rice after this point.
- The paella should cook for another 30-35 minutes, and you may need to cover the pan. Check if it’s done by munching on a piece of rice.
- Remove from heat, and let it sit for about 10 minutes.
- Serve with lemon wedges.