I love paella – namely, the vegetable paella at Cascal Restaurant in Mountain View. It is amazing and I have yet to find another dish quite like it. That’s why my husband and I will drive 45 minutes just to get a taste of their “seasonal fresh vegetables and saffron rice, baked in a vegetable and herb stock, topped with Romesco sauce.” At $12.50 for the small portion, it’s a steal. If Jason and I order something off the tapas menu and drinks to accompany it, we always have leftovers (delicious for lunch or dinner the next day).
But enough about Cascal’s vegetable paella. I want to talk about this vegetable orzo paella. I use the term “paella” loosely in that a traditional recipe would never call for pasta. But the remaining ingredients and cooking method are similar. And while the finished product doesn’t compare to what Cascal offers, it is delicious in its own right.
This orzo paella is also my new favorite one-pot meal, not because it’s easy to make but because it’s so flavorful. And you can change up the vegetables depending on your mood. Try swapping out the green beans for asparagus or adding artichoke hearts with the chickpeas. Just don’t play around with the spices. The pinch of saffron is a must! It’s what gives the dish its unique flavor and color. (Saffron may be considered one of the most expensive spices in the world, but don’t let that deter you from using it. I bought a small jar for $5.99 at Trader Joe’s and it’s seen me through several recipes.)
Serve this vegetable orzo paella with a few slices of avocado if it’s in season – the cool creaminess contrasts perfectly with the spicy pasta. Then drizzle a little olive oil over the top to gild the lily.
Recipe adapted from In Pursuit Of More.
- 2 cups green beans, ends trimmed and cut into 1" pieces
- 2 Roma tomatoes
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper (or less for a milder paella)
- 1½ teaspoons salt
- 2 cups orzo
- ½ cup white wine
- 1½ cups vegetable broth, mixed with 1 cup water (see notes)
- pinch of saffron
- 1 15 oz. can chickpeas, rinsed and drained
- ⅓ cup pitted Kalamata olives, halved lengthwise
- chopped fresh cilantro, sliced avocado, sliced pimiento stuffed green olives, olive oil (for topping, optional)
- Prepare a medium bowl of ice water and set aside.
- Bring a large pot of water to a boil. Add green beans and cook, uncovered, for 5 minutes. Meanwhile, score a small X in the bottom of each tomato with a paring knife. After the beans have cooked for 5 minutes, add tomatoes to pot and continue to cook, uncovered, for 1 minute. Using a slotted spoon, transfer tomatoes to a cutting board and green beans to the prepared ice bath to cool. Then peel and dice tomatoes, reserving juices. Drain green beans and set aside.
- In the same pot used to cook the green beans and tomatoes, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Then add garlic, bell pepper, chili powder, cayenne pepper and salt and cook, stirring constantly, for 2 minutes.
- Add orzo; cook, stirring constantly, for 3 minutes. Then add wine; cook, stirring constantly, for 1 minute.
- Add 1 cup broth mixture and saffron; simmer, stirring occasionally, until almost absorbed, about 2-3 minutes. Then add chickpeas, Kalamata olives, and prepared green beans and tomatoes. Continue adding ½ cup broth mixture in this manner until orzo is cooked, about 10 minutes.
- Serve immediately with toppings and a drizzle of olive oil, if using.
