ATK Cauliflower and Bean Paella
Entrees
Ingredients
3 tablespoons extra-virgin olive oil, divided
2½ cups 2- to 2½-inch cauliflower florets
¾ teaspoon table salt, divided
6 ounces green beans, trimmed and cut into 2- to 2½-inch pieces
1 red bell pepper, stemmed, seeded, and chopped fine
1 tablespoon tomato paste
3 garlic cloves, minced
1 teaspoon smoked paprika
¼ teaspoon saffron threads, crumbled
¼ cup dry sherry
1 cup Calasparra or Bomba or Arborio rice
1 (15-ounce) can butter beans, rinsed
3 ½ cups chicken broth
Lemon wedges (optional)
Description
Paella de verduras—a common, versatile approach to the beloved rice dish that's prepared throughout Spain—showcases vegetables rather than merely using them to flavor the rice. This hearty version features green and butter beans—tributes to the vegetables Valencians often add to paella de verduras—plus chunky cauliflower florets. In lieu of a meaty fond that lends a savory backbone to protein-based paellas, we retooled a Spanish sofrito to make a complex flavor base. We browned bell pepper instead of just sautéing it, swapped umami-rich tomato paste for fresh tomato, loaded up on the garlic, and omitted the sweet-tasting onion. Then we mixed in smoked paprika, saffron, and nutty-tasting dry sherry for brightness and depth. To ensure that the rice at the surface of the paella cooked through, we covered the pan for part of the cooking time to trap moist heat that hydrated the grains. Continuing to cook the rice after the liquid in the pan had evaporated created a caramelized, crisp-chewy layer called a socarrat that added even more complexity. We let the paella rest for a few minutes before serving, which helped the socarrat layer firm up so that it was even crispier and released easily from the pan.
Directions
If neither Calasparra nor bomba rice is available, use Arborio rice. For a vegetarian dish, use vegetable broth instead of chicken broth. It's worth seeking out butter beans for their large size; do not substitute small white beans. We've included instructions for creating a socarrat—a chewy, well-browned bottom layer of rice—but it's optional.
Heat 1½ tablespoons oil in 12-inch skillet over medium heat until shimmering. Add cauliflower and ¼ teaspoon salt and cook, stirring frequently, until cauliflower is spotty brown, 3 to 5 minutes. Add green beans and ¼ teaspoon salt. Continue to cook, stirring frequently, until green beans are dark green, 2 to 4 minutes longer. Transfer vegetables to bowl.
Heat remaining 1½ tablespoons oil in now-empty skillet over medium heat until shimmering. Add bell pepper and remaining ¼ teaspoon salt and cook, stirring occasionally, until bell pepper starts to brown, 7 to 10 minutes. Add tomato paste and cook, stirring constantly, until bell pepper pieces are coated in tomato paste, about 1 minute. Add garlic, paprika, and saffron and cook, stirring constantly, until fragrant, about 30 seconds. Stir in sherry and cook, stirring frequently, until excess moisture has evaporated and bell pepper mixture forms large clumps, 1 to 2 minutes.
Add rice and stir until very well combined. Off heat, smooth into even layer. Scatter butter beans evenly over rice. Scatter cauliflower and green beans evenly over butter beans. Gently pour broth all over, making sure rice is fully submerged (it's OK if parts of vegetables aren't submerged).
Bring to boil over high heat. Adjust heat to maintain gentle simmer and cook until broth is just below top of rice, 12 to 17 minutes. Cover and cook until rice is cooked through, about 5 minutes. Uncover and cook until rice pops and sizzles and all excess moisture has evaporated (to test, use butter knife to gently push aside some rice and vegetables), 3 to 7 minutes. (If socarrat is desired, continue to cook, rotating skillet quarter turn every 20 seconds, until rice on bottom of skillet is well browned and slightly crusty [use butter knife to test], 2 to 5 minutes longer.) Let rest off heat for 5 minutes. Serve, passing lemon wedges separately, if using.
Nutrition
Calories: 2074