Category: Bol de légumes
Savourez les saveurs audacieuses de l'Espagne avec notre bol « Chorizo » espagnol inspiré de la paella. Les poivrons rouges rôtis et les tomates constituent la base de notre sofrito, infusé de safran, de paprika fumé et d'ail. Nous finalisons le plat avec du riz arborio tendre, des tomates rôties relevées, des carottes et une pincée de « chorizo » végétal fumé.
I was skeptical a veggie bowl could pull off that smoky, meaty chorizo vibe, but the smoked paprika and saffron in the sofrito totally sold me. The roasted red peppers give it a nice sweetness that balances the spice. It's become my go-to lunch when I want something hearty without the heaviness.
The saffron really comes through in the sofrito, giving it that deep, earthy richness I’d expect from a proper paella. I added a bit of extra smoked paprika on top and it was gone in five minutes flat.
The saffron and smoked paprika really come through in the sofrito—it’s got that deep, slow-cooked flavor without any meat. I threw it over rice for dinner and the roasted peppers made it feel properly hearty.
