Let’s take advantage of the fact that we’re in the middle of calçot season to make a fantastic rice paella with vegetables and roasted calçots. Yes, yes, roasted—the ones left over from the calçotada you had with friends last weekend. The roasted calçots will give the rice an extra smoky flavor. Try it—you’ll be back for more!
And to go with this delicious rice, don’t forget the new GLUTEN-FREE Gran Romesco Sauce—the sauce that goes perfectly with calçots.
Ingredients
- 15-20 boiled calçots
- 3 leeks
- 4 cloves of garlic
- 1 yellow bell pepper
- 200 g shiitake mushrooms or others
- 4 spoons brown rice
- 8 spoons vegetable broth
- 4 cda salsa de soja o tamari
- salt and olive oil
SAUCE USED
Instructions
- In a large pan, sauté the leeks, which should be cut into julienne strips. When they begin to brown, add the finely chopped garlic, the bell pepper cut into strips, and the sliced mushrooms.
- When the vegetables are "al dente", add the soy sauce or tamari and stir well so that all the flavors are incorporated.
- Add the rice and the cooked *calçots* (cut into large pieces) and mix well with the rest of the vegetables. Add the hot vegetable broth and let it cook for about 45 minutes.
- When the rice is cooked, turn off the heat, let it rest for a few minutes, and serve with the Great Romesco Sauce. Delicious!