Vegetable Paella With Chorizo | Recipe Cart | Recipe Cart

Name: Vegetable Paella With Chorizo | Recipe Cart | Recipe Cart
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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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 becom

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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