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Volume 129

Dinner This Week: Vegetable Paella

By Keith Dresser Published

This week’s menus include Cauliflower and Bean Paella, Spanish Migas with Fried Eggs, and Smashed Burgers for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Vegetable Paella and Brussels Sprout Salad

Cauliflower and Bean Paella showcases vegetables rather than merely using them to flavor the rice. This hearty version features green and butter beans—tributes to the vegetables Valencians often add to paella de verduras—plus chunky cauliflower florets. In lieu of the meaty fond that lends a savory backbone to protein-based paellas, we retooled a Spanish sofrito to make a complex flavor base. We dress our Brussels Sprout Salad with Warm Mustard Vinaigrette with a warm dressing that gently tenderizes the sprouts while letting them retain their freshness. Bites of quick-pickled shallot and dried apricots add pop, while Ricotta salata cheese, chopped toasted pistachios, and watercress contribute richness, crunch, and a touch of bitterness.

Printable Shopping Lists: Vegetable Paella with Brussels Sprout Salad

Equipment Review The Best 12-Inch Stainless-Steel Skillets

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Dinner 2: Spanish Migas and Leafy Green Salad

Spanish Migas with Fried Eggs is made by frying bread crumbs in pork fat to create a rich, satisfying hash. We render the fat from a mixture of soft chorizo and thick-cut bacon, then fry pieces of bread in the fat until the smallest pieces are browned and crisped throughout and the larger pieces are crisped on the outside and moist within. Next, we fry a mixture of Cubanelle and red bell peppers until they blister and soften, return the meat to the pan, and add sherry vinegar for brightness and parsley for color. Finally, we top the dish with sunny-side up fried eggs. The Leafy Green Salad can be adapted to work with your favorite mix of greens or lettuces. Feel free to use any type of vinegar in the dressing, but make sure to stick with a 4:1 ratio of oil to vinegar.

Printable Shopping Lists: Spanish Migas with Leafy Green Salad

Equipment Review Best Chef's Knives

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Dinner 3: Smashed Burger and French Fries

Smashed Burgers share the same thin, verging-on-well-done profile as typical fast-food burgers, but their big selling point is an ultrabrown, crispy crust. We use commercial ground beef instead of grinding our own because the former is ground finer and thus exposes more myosin, a sticky meat protein that helps the patties hold together when they are smashed. Using a small saucepan to press straight down on the meat ensures that it spreads and sticks uniformly to the skillet (instead of shrinking as it is cooked), which helps guarantee deep browning. Our Easier French Fries recipe uses a modest amount of oil and doesn't call for double frying. We start the potatoes in cold oil and fry them over high heat until browned. Low-starch Yukon Golds make for a crisp exterior and a creamy interior. 

Printable Shopping Lists: Smashed Burger and French Fries


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.