Vegetable Paella With Chorizo

By Kay Chun

Updated February 21, 2019

  • Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
Media 1 of 1
Total Time
45 minutes
Rating
4(1,810)
Comments
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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 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.

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Ingredients

Yield:4 servings

  • 3 tablespoons extra-virgin olive oil

  • ½ cup finely chopped yellow or white onion (about ½ small onion)

  • 5 garlic cloves, thinly sliced

  • 2 tablespoons tomato paste

  • 1 ½ cups medium-grain paella rice, such as Bomba or Calasparra (about 10 ounces)

  • ½ teaspoon smoked paprika

  • Kosher salt and black pepper

  • 3 ½ cups 1-inch cauliflower florets (about 10 ounces)

  • 2 ½ cups halved brussels sprouts, quartered if large (about 10 ounces)

  • 1 cup fresh or frozen peas (about 5 ounces)

  • ¼ pound/4 ounces cured Spanish chorizo sausage, skin removed, sliced ¼-inch thick

  • 3 ½ cups low-sodium chicken broth

  • Chopped scallions and lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

87 grams carbs; 24 milligrams cholesterol; 611 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 21 grams fat; 8 grams fiber; 1298 milligrams sodium; 21 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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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Ratings

4 out of 5
1,810 user ratings
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Comments

Ron Nemirow

The amount of rice the recipe calls for leaves a uselessly small amount of rice in the sack of Arroz Bomba I had (0.5 kilo), and so I used the entire sack, increased the stock by 1/4 cup, and doubled the smoked paprika. It was very popular. This is a very forgiving recipe. Next time I make it, I’ll add green olives and anything I feel like.

Emily

Good, simple paella. You will get better soccarat with high heat and a longer cook time than 2-3 minutes. Also only add enough chicken stock to cover the rice. I didn't need the whole 3.5 cups stock.

Debbie Friedman

You can’t make authentic paella without saffron. Add 1/2t crushed saffron to the rice.

jp inframan

Cauliflower, brussels sprouts...in Paella? No thank you. I'll stick to the classic. Sounds tastier & easier.

Shelley

I didn't have easy access to paella rice, so I used equal amount of Arborio with only 3C stock. Omitted brussels since they went bad and used vegan chorizo. It was still lovely and pretty fast from start to finish! I'll definitely make a garlic aioli to accompany next time.

Andy

you also cant make an authentic paella with Chorizo @Debbie Friedman

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