Veggie Supreme Paella From Pretty Simple Cooking
Serves: 6
Recipe from Pretty Simple Cooking. We are sharing the recipe as it is in the book, but we made some adjustments based on the ingredients we had on hand. You can see those in the Notes below.
  • 1 small yellow onion
  • 4 medium garlic cloves
  • 1 small head or ½ large cauliflower
  • 8 ounces shiitake mushrooms
  • 1 handful green beans (about 3 ounces)
  • 1 large roasted red pepper (from a jar)
  • 1 15-oz can chickpeas
  • 3 tablespoons extra virgin olive oil
  • 1 15-ounce can diced fire-roasted tomatoes
  • 1½ cups dry white Arborio rice
  • 1½ tablespoons smoked paprika
  • ½ teaspoon turmeric or pinch saffron
  • 1½ teaspoons kosher salt
  • 3½ cups vegetable broth
  1. Peel and dice the onion. Peel and mince the garlic. Chop the cauliflower into florets. Brush any dirt from the mushrooms, remove the tough stems and slice the tops. Remove the ends of the green beans. Thinly slice the red pepper. Drain and rinse the chickpeas.
  2. In a large skillet (at least 12 inches) or paella pan, drizzle a bit of olive oil and heat it over medium heat. Add the green beans and sauté for 2 to 3 minutes until bright green, slightly tender and charred in parts; remove from the pan and set aside. Add 3 tablespoons olive oil to the hot pan, and sauté the onion until just translucent, about 4 minutes. Add the garlic, cauliflower, and mushrooms, and sauté for about 1 minute until the garlic is fragrant. Add the tomatoes with their liquid, and cook until all liquid is reduced, about 6-7 minutes. Stir in the rice, smoked paprika, turmeric or saffron, and kosher salt. Stirring constantly, cook for about 1 minute, until the rice is well coated. Add the broth and chickpeas and stir to combine. Arrange the green beans on top, slightly pressing them into the rice, then sprinkle the red pepper strips over the top. Bring to a simmer.
  3. Allow the liquid to slowly absorb at a medium simmer, gently bubbling; do not stir. Avoiding stirring allows for a bit of crusty rice on the bottom and edges of the pan, while the remainder of the rice stays tender. Cook until the rice is al dente and all bubbling has stopped, about 25 to 30 minutes depending on the pan. Take care that the simmer is gentle; if the heat is too high, the rice on the bottom may burn. (If you're using a paella pan, place it across two stovetop burners and rotate it occasionally to make sure all sides cook evenly.) When the rice is done, remove from the heat and serve immediately.
1. We didn't have jarred roasted peppers, but had a fresh bell pepper to use up. We threw it in together with the onions and cooked the peppers and onions for a bit longer, about 7-8 minutes for the pepper to soften.
2. We used crimini mushrooms instead of shiitake. Crimini release more liquid than shiitake, so we reduced their liquid together with the tomato liquid a bit longer than it says in the recipe, about 10 minutes.
3. We used a bunch of chopped spinach in place of the green beans. We stirred it in at the very end, after turning off the heat, until wilted.
Recipe by Golubka Kitchen at