Cauliflower and Bean Paella
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.
Keywords
- Main Courses
- Spanish & Portuguese
- Europe
- Beans
- Rice
- Vegetables
- Fruits & Vegetables
- Pasta
- Grains
- Rice & Beans
- ATK Staff Pick
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Cooking tools:
- Skillet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Chef's knife
- Cutting board
- Serving platter
- Stove
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)
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