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PAELLA CAULIFLOWER, NABO and pork ribs asparagus

PAELLA CAULIFLOWER, NABO and pork chops


Serves 4 500g of rice.
Two large turnips. ¼ or ½ cauliflower
depends on the size.
350g of pork ribs.
A tomato (grated or chopped) and two cloves of garlic (cut very small).
olive oil, salt.
A teaspoon of paprika and saffron.


is cast virgin olive oil in paella and a little salt.

Add the pork chops and fry until golden brown.

Then add the chopped cauliflower and turnip, are fried for a few minutes.

Then add the grated tomato and garlic.

Finally add the rice seasoned with paprika and saffron, is given a spin by mixing all ingredients and add water (Must be double the volume of rice, for example if you put 4 cups rice 8 cups of water will be and I always add a cup more).
must now test the salt and correct if necessary

And here ready to eat!

The secret of this paella is that vegetables have to be very fresh, in particular it is made with some turnips (napicols) I bring my mother with a head Cullera home and are freshly picked from the field, giving very good taste. If you want instead of water can add vegetable broth or a light broth have prepared meat.

Before starting to make the paella is to have all weighed and measured and chopped vegetables and meat. Well


after the mascletá I hope to eat ....