Erin Scott
Herbed combined grains with peppery sausage, zesty rouille, juicy-salty olives, and hearty greens make for the last word paella dish.
January 21, 2026
A combination of grains diversifies the nutrient profile on this plant-based paella from the Eat Crops Each Day cookbook and is heavy on greens equivalent to cauliflower, fennel, peppers, and olives.
What you want:
For the sofrito:
½ cup olive oil
1½ yellow onions, finely diced
½ cup seeded and finely diced bell pepper
1½ cloves garlic, minced
¼ teaspoon salt
½ cup dry white wine
1½ teaspoons tomato paste
1 tablespoon smoked paprika
¼ teaspoon saffron threads
For the rouille:
Grated zest and juice of 1 lemon
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon saffron threads
½ cup vegan mayonnaise
For the combined grains:
¼ cup quinoa
¼ cup millet
¼ cup buckwheat
½ cup Arborio brown rice
½ cup cauliflower florets
4 tablespoons olive oil, divided
½ cup sliced fennel
1 cup sliced vegan spicy Italian sausage
¼ teaspoon salt
¼ teaspoon smoked paprika
1 cup vegan hen inventory
⅓ cup chopped shishito peppers
½ cup Castelvetrano olives
2 tablespoons minced recent flat-leaf parsley
1 lemon, minimize into wedges
What you do:
- For the sofrito, in a big, heavy-bottomed pan over medium warmth, heat oil. When oil sizzles, add onions, bell pepper, garlic, and salt and prepare dinner, stirring sometimes, about 5 to 10 minutes.
- Pour in wine and deglaze pan, dislodging any browned bits on pan backside, then simmer till wine reduces by half. Stir in tomato paste and proceed to prepare dinner, stirring sometimes, till pan is comparatively dry. Stir in paprika and saffron, take away from warmth, and let cool to room temperature.
- For the rouille, in a microwave-safe bowl, mix lemon zest and juice, garlic, salt, and saffron and microwave 30 seconds. Let cool to room temperature, then fold in mayonnaise. Cowl and refrigerate till wanted.
- For the combined grains, in a small saucepan, combine quinoa, millet, and buckwheat, and prepare dinner in line with package deal instructions, stopping when grains are half cooked. Cook dinner rice in a separate small saucepan in line with package deal instructions, stopping when half-cooked. Mix combined grains and rice and let cool. You will want solely 1½ cups cooked grains; refrigerate the rest for an additional use.
- Fill a small saucepan about two-thirds full with water and convey to a boil over excessive warmth. Fill a bowl with ice and water and set close by. Add cauliflower to boiling water and blanch for 30 seconds. Drain and immerse in ice water till cool, then drain and pat dry.
- In a sauté pan over medium-high warmth, heat 1 tablespoon oil. Add fennel and sear on one facet till browned, about 2 minutes. Switch to a plate. Wipe out pan, return to medium-high warmth, and add 1 extra tablespoon oil. Add sausage and sear, with out turning, till darkish brown on one facet, about 5 minutes. Switch to plate with fennel.
- Take away all however ½ cup sofrito from pan, place the remaining in one other container within the fridge for future use. Add cooked grains, remaining 2 tablespoons oil, salt, and paprika, combine nicely, and unfold combination evenly over backside of pan. Place pan over medium warmth. In the meantime, in a small pan, carry inventory to a boil and place an oven rack in decrease third of oven and preheat broiler.
- When a crust begins to kind on backside of grain combination, after about 5 minutes, pour in inventory, distributing it evenly, after which take away pan from warmth. Don’t stir grain combination. Add fennel, cauliflower, peppers, sausage, and olives, distributing evenly all through pan and pushing gently into grain combination.
- Place pan at again of backside oven rack and broil till a lightweight crust begins to kind on prime and liquid is decreased by 90 p.c, 10 to fifteen minutes. Take away from oven. Garnish with parsley, lemon, and rouille, and serve.
For extra recipes like this, try:
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