Vegetarian Paella

So far, January has been a marvelous month for cooking. One of the best dishes was inspired by the food blog, Lemons + Anchovies. It was a vegetarian paella dish, and it called for all of the ingredients I had available. Even better, it suggested using the spiralizer to cut the butternut squash and beets, reinvigorating a tool I had not used in some time.

Here is their recipe:

It was pretty easy to make, and it was fun making a parasol from the chunk of butternut squash I had leftover from the previous week. The colors were marvelous.

The final dish was delicious, although more high heat on the pan to crisp up the socarrat at the end would be advisable next time.

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