Reprinted from Blue Apron
The key to fantastic, authentic paella is saffron. The deep orange threads are the stigmas of the saffron crocus, a small flower that’s cultivated primarily in Europe and Asia. Known as one of the most expensive spices by weight in the world, saffron threads are hand-picked from the flowers that contain only a few per plant. Because of the concentrated pigment and flavor, just a little goes a long way to scent, flavor and color dishes like this one.
Makes 3 servings; about 505 calories per serving
Preheat the oven to 500°F. Wash and dry the fresh produce. Peel and slice the garlic. Small dice the mushrooms and bell pepper. Roughly chop the parsley. Peel and small dice the onion Cut the lemon into quarters and remove the seeds.
In a medium pot, heat a couple of teaspoons of olive oil on high until hot. Add the mushrooms and cook 2 to 4 minutes, or until browned. Season with salt and pepper; then reduce the heat to medium. Add a little more olive oil, as well as the onion, pepper and garlic. Cook 5 to 7 minutes, or until softened, stirring occasionally.
Add the rice and saffron and cook 1 to 2 minutes, or until the rice is toasted, stirring frequently. Add the vegetable demi-glace and 2 cups of water. Allow the rice mixture to come to a simmer; then cover, reduce the heat to low, and simmer 18 to 22 minutes, or until all of the liquid is absorbed and the rice cooked through. Remove from heat.
While the rice simmers, place the broccoli rabe on a sheet pan. Drizzle with a little olive oil and season with salt and pepper. Toss until well coated. Roast in the oven 8 to 10 minutes, or until browned.
Stir the chopped parsley and the juice from 2 lemon wedges into the finished rice; season with salt and pepper to taste.
Divide the paella between 2 dishes, and top with the roasted broccoli rabe. Garnish with the remaining parsley and lemon wedges. Enjoy!