Vegetable Paella with Chorizo

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foxmulders

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

Directions at archive.is

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