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Katie Button's Arroz con Verduras

Arroz con Verduras

byKatie Button
Total 2 hours and 10 minutes
Active 110 mins
Makes 4 servings
Special Equipment
a 32- to 38-centimeter steel paella pan, a steel paella spoon or a large wooden spoon
Special Equipment
a 32- to 38-centimeter steel paella pan, a steel paella spoon or a large wooden spoon
  • 1 tablespoon high-heat cooking oil, such as grapeseed or avocado oil
  • 4 to 8 ounces vegetables, such as Brussels sprouts, turnips, bell peppers, green beans, cherry tomatoes, kale, or mushrooms, larger vegetables cut into large bite-sized pieces, smaller vegetables kept whole
  • Kosher salt, to taste
  • 1 1/2 cups paella rice, such as calasparra or bomba
  • 2 tablespoons Spanish Sofrito (recipe follows) or store-bought sofrito
  • 1 carton (1 liter) paella stock, or about 1 quart of vegetable stock or broth
    Spanish Sofrito:
    • 1/4 cup olive oil
    • 2 garlic cloves, finely chopped (about 2 teaspoons)
    • 1 small yellow onion, finely chopped (about 1/2 cup)
    • 2 small plum tomatoes, grated (about 1/2 cup)
    • Kosher salt, to taste
      1. Heat a 32- to 38-centimeter steel paella pan over high heat and turn on the kitchen fan. Add oil. When oil is hot, sear the vegetables and season them with salt. Remove them from the pan and set aside.
      2. Add the rice and Spanish Sofrito together to the pan and toast, stirring, for 2 minutes over medium heat.
      3. Add the paella stock (or vegetable stock or broth), stir gently, and add salt to taste. The liquid should be fairly salty but not overwhelmingly so. Bring up to a rapid simmer while stirring the rice and spreading it evenly across the pan. Once even, do not continue to stir. Bring stock down to a medium simmer.
      4. Add longer-cooking vegetables like Brussels sprouts, turnips, bell peppers, or green beans back into the pan. Cook for 10 minutes, then rotate the pan 90 degrees, adding any quick-cooking vegetables, like cherry tomatoes, kale, or mushrooms. Turn heat down to low, cooking for an additional 5 minutes.
      5. Pull the pan from the stove top, cover with foil or a large baking sheet, and let sit for 5 minutes.
      1. Spanish Sofrito:
        1. Place a Dutch oven or large heavy-bottomed skillet over medium heat and add the olive oil. Once the oil is warm, add the garlic and onion and begin to cook them down slowly, stirring occasionally, until caramelized. Lower the heat if needed so as to not burn the onion. This will take some time, about 30 minutes.
        2. Add the grated tomatoes and cook over medium heat, stirring frequently, until all the liquid evaporates and the color turns deep red, 25 to 35 minutes more.
        3. When everything is caramelized, the oil will begin to separate from the vegetables a bit and you are done. Season with salt. Cool the sofrito, and portion it into small batches or ice-cube trays for later use. It will keep up to 7 days in the refrigerator or 1 year in the freezer.