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1
Using tongs, hold the corn over a gas flame and cook, turning , until nicely charred. when cool enough, cut the kernels off the cobs and set aside.
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2
Soak the saffron in the hot water for 15min.
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3
Heat pan with olive oil spary over med heat. Add mushrooms, season with salt & pepper and saute for 5 min. Transfer to a large bowl and set aside.
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4
Using the same pan, heat more oil (another spray). Add onion, bell pepper, 1 tsp smoked paprika and saute until tender, about 3 min. Add the corn, cauliflower adn tomatoes and cook, stirring occasionally , for about 5 min. Remove from heat and add to mushrooms.
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5
Heat the stock in the saucepan and hold to a simmer. Heat a bit more oil (1 tsp) in a paella pan over med heat. Add rice and stir until well coated (30 sec). Add salt and saffron water and cook, stirring, until it is absorbed. Add 1/2 cup of simmering stock to ricke and cook, stirring, until the rice has absorbed it all. Continue adding the liquid in 1/2 cup increments and stirring until rice has absorbed it, until the rice is tender, not mushy, and retains its bite (25-30 min).
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6
Add the mushroom mixture and sausage and stir. cook over medium head, scraping the bottom of the pot so the rice doesn't stick for 3 min.
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7
Remove from heat, cover with kitchen towel and let rest for 10 min. taste and adjust seasonings if needed. Garnish with 1/4 tsp paprika and optional scallions
