Amazing, rich in color and taste, rice with vegetables and mushrooms. I wrote "A la", because I never give authentic names if the recipe and technology of preparing classic recipes are violated. For paella, you need special varieties of rice-arborio, bomba.
Onions, carrots and peppers are washed, cleaned. I took two colors of pepper for beauty. Cut the vegetables into cubes.
Fry the vegetables until soft in vegetable oil.
Add the chopped mushrooms, mix. Fry for 5 minutes.
Wash cauliflower, we disassemble into inflorescences, if ice cream, then you can not defrost. Put the cauliflower with the vegetables. Fry for 5 minutes.
Add salt, fresh chili pepper or flakes. Add the garlic cut into slices and green onion rings. Mix it up.
Scald the tomato, remove the skin, cut into cubes and put it with the vegetables, mix. Simmer for 2 minutes over medium heat.
Take the rice, wash it. Evenly cover the top of the vegetables with rice.
Pour boiling water or vegetable broth on top. Sprinkle with saffron. If you have saffron threads, I recommend that you soak them in warm water in advance. Bring to a boil and cook over low heat for 18 minutes. The rice should "gurgle" slightly.
Rice should not be overcooked and become smudged. The finished rice is mixed with vegetables, and cherry tomatoes are inserted on top.
Serve the dish immediately hot with lemon slices. Bon Appetit!!!