Cut the head of broccoli into medium sized florets, transfer the florets into a strainer, rinse under cold running water, then transfer into a salad spinner and spin completely dry, you can also use a dishcloth if you prefer

Finely grate 1 ½ cups of a mild Manchego cheese (aged 3 months)

Heat a large fry pan with a medium to medium-high heat

Once the pan is hot, about 4 minutes, add in 2 tbsp extra virgin olive oil and the broccoli florets, mix together, then place all the florets in a single layer and cook for 3 minutes per side without mixing

After 6 minutes (3 minutes per side) and the florets have a crusty sear to them, season with garlic powder, sea salt & black pepper, quickly mix together, then add in ⅓ cup vegetable broth, place a lid on the pan and lower to a low-medium heat

After 5 minutes and most of the broth has been absorbed and the broccoli is tender, but al dente, evenly spread the grated cheese and sprinkle with a dash of sweet smoked Spanish paprika, place the lid back on the pan and turn off the heat

Once the cheese is fully melted, about 3 to 4 minutes, remove the lid and serve at once, enjoy!