Paella Perfection

I have long admired the pictures of paella in cookbooks. I have been even more impressed when I have seen it at Spanish restaurants. But even before I became a vegetarian I was not a fan of seafood, so I was never tempted to try it. In the past I have tried vegetarian versions but they were bland. Then I bought the latest copy of Cook’s Illustrated and discovered this wonderful recipe. As usual, the author wrote a dissertation about how he got these results. I won’t subject you to that. (I enjoyed it, but I am a cooking nerd.). Be forewarned that your kitchen will look like a crime scene when you are done, but it is worth it. If you want to avoid or at least reduce the crime scene experience, take a look at my previous post about making jollof rice for tips on organization. I made the recipe exactly as written. Well, except that I spilled my carefully pre-measured olive oil and had to eyeball some of it. But, hey. Ed and I thought it needed a little salt at the table. However, when I had some for lunch on day two, it didn’t need it. So don’t over salt when cooking or your left overs might be too salty. Just pass the salt shaker at the table.

Paella de Verdura

INGREDIENTS

• 3 tablespoons extra-virgin olive oil, divided

  1. 2 1/2 cups 2- tp 2 1/2 inch cauliflower florets

  2. 3/4 teaspoons table salt, divided

  3. 6 ounces green beans, trimmed and cut into 2- to 2 1/2 inch pieces

  4. 1 red bell pepper, stemmed, seeded, and chopped fine

  5. 1 tablespoon tomato paste

  6. 3 garlic cloves, minced

  7. 1 teaspoon smoked paprika

  8. 1/4 teaspoon saffron threads, crumbled

  9. 1/4 cup dry sherry

  10. 1 cup medium grain rice (such as Calasparra or bomba)

  11. 1 (15-ounce) can butter beans, drained and rinsed

  12. 3 1/2 cups No-chicken broth

  13. Lemon wedges (optional)

INSTRUCTIONS

1. Heat 1 1/2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add cauliflower and 1/4 teaspoon salt and cook, stirring frequently, until cauliflower is spotty brown, 3 to 5 minutes. Add green beans and 1/4 teaspoon salt. Continue to cook, stirring frequently, until green beans are dark green, 2 to 4 minutes longer. Transfer vegetables to bowl.

2. Heat remaining 1 1/2 tablespoons oil in now-empty skillet until shimmering. Add bell pepper and remaining 1/4 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. 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. Add rice and stir until very well combined. Off heat, smooth rice 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 vegetables aren't submerged).

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 a butter knife to gently push aside some rice and vegetables), 3 to 7 minutes. If socarrat (bottom crust) 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, if using.