Cauliflower & Bean Paella

Cauliflower lends a nice nutty taste and creamy texture to this delicious vegetable paella and is further enhanced by the addition of lima beans, green beans and minced red bell pepper. Cook a little longer at the end for the socarrat crispy layer of rice to form on the bottom of the skillet. Serves 4 generously.

Recipe

3 T. olive oil, divided
8 oz. cauliflower, cut into 2 to 2-1/2 inch florets (about 2-1/2 c.)
3/4 tsp. Kosher salt, divided
6 oz. green beans, trimmed and cut into 2 to 2-1/2 inch pieces
1 red bell pepper, finely chopped
1 T. tomato paste
3 garlic cloves, minced
1 tsp. smoked paprika
1/4 tsp. saffron
1/4 c. dry sherry
1 c. Spanish Bomba rice (can use arborio if you can’t find bomba or calasparra)
12-oz. frozen lima beans
3-1/2 c. vegetable broth (or chicken broth)
lemon wedges for serving (optional)

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

Heat remaining 1-1/2 T. oil in the skillet over medium heat until shimmering. Add red bell pepper and remaining 1/4 tsp. salt and cook, stirring occasionally, until peppers start to brown, about 7 minutes. Add tomato paste and cook, stirring constantly, until pepper pieces are coated in the paste, about 1 minute. Add garlic, paprika and saffron and cook, stirring constantly until fragrant, about 30 seconds until you can smell that aroma! Stir in the sherry and cook, stirring frequently, until excess moisture has evaporated and pepper mixture forms large clumps, 1-2 minutes.

Add rice and stir for 1-2 minutes until well combined and all grains are nicely coated. Off heat, smooth rice into an even layer. Scatter the frozen lima beans evenly over the rice, then scatter cauliflower and green beans evenly over the lima beans. Gently pour broth all over, making sure rice is fully submerged (it’s okay if parts of the vegetables are not submerged).

Bring to a boil over high heat, then lower heat to maintain a gentle simmer and cook until broth is just below top of the rice, 14-17 minutes. Cover and cook another 5 minutes until rice is cooked through. Uncover and cook until rice pops and sizzles and all excess moisture has evaporated, 5-7 minutes.

For socarrat continue to cook, rotating skillet 1/4 turn every 20 seconds, until rice at bottom of skillet is well-browned and slightly crusty, 2-5 minutes.

Let rest off heat for 5 minutes. Serve with lemon wedges.