Next to pasta, one of my favorite suppers is paella.  Fortunately, I am getting comfortable now with the methodology, so I can make it with whatever is available or suits my fancy.  Tonight’s version features half a head of cauliflower, with almost a dozen other vegetables.  As always, a good stock is an important part of the key to success with this dish.

The whole deal, preparation, cooking and serving was about an hour.  Most of it was spontaneous, ad hoc, but it came out fine.  After the fact, here is my recipe:

The Calabrian Savuto from last night went very well with this dish, partly due to the pimenton — smoked paprika.