Cauliflower and Bean Paella

Cauliflower and Bean Paella

from americastestkitchen.com
1 servings

Swapping out proteins for vegetables isn't just about replacing the pieces that crown this Spanish rice dish. It's also about replacing what the proteins add to the rice.

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
  • 1/4 cup, dry sherry
  • 1 cup Calasparra or, Bomba rice
  • 1 (15-ounce) can, butter beans, rinsed
  • 3 1/2 cups, chicken broth or vegetable broth
  • , Lemon wedges (optional)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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).

  4. 4

    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.