Serves 4
For the sofrito:
½ cup olive oil
1½ yellow onions, finely diced
½ cup seeded and finely diced bell pepper
1½ cloves garlic, minced
¼ teaspoon salt
½ cup dry white wine
1½ teaspoons tomato paste
1 tablespoon smoked paprika
¼ teaspoon saffron threads
For the rouille:
Grated zest and juice of 1 lemon
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon saffron threads
½ cup vegan mayonnaise
For the mixed grains:
1/2 cup quinoa
1/2 cup millet
½ cup Arborio brown rice
½ cup cauliflower florets
4 tablespoons olive oil, divided
½ cup sliced fennel
2 cups sliced vegan spicy Italian sausage
¼ teaspoon salt
¼ teaspoon smoked paprika
1 cup vegan chicken stock
⅓ cup chopped shishito or green peppers
1 cup Castelvetrano olives
2 tablespoons minced fresh flat-leaf parsley
1 lemon, cut into wedges
For the sofrito, in a large, heavy-bottomed pan over medium heat, warm oil. When oil sizzles, add onions, bell pepper, garlic, and salt and cook, stirring occasionally, about 5 to 10 minutes.
Pour in wine and deglaze pan, dislodging any browned bits on pan bottom, then simmer until wine reduces by half. Stir in tomato paste and continue to cook, stirring occasionally, until pan is relatively dry. Stir in paprika and saffron, remove from heat, and let cool to room temperature.
For the rouille, in a microwave-safe bowl, combine lemon zest and juice, garlic, salt, and saffron and microwave 30 seconds. Let cool to room temperature, then fold in mayonnaise. Cover and refrigerate until needed.
For the mixed grains, in a small saucepan, mix quinoa and millet and cook according to package directions. Cook rice in a separate small saucepan according to package directions. Combine mixed grains and rice and let cool.
Steam cauliflower.
In a sauté pan over medium-high heat, warm 1 tablespoon oil. Add fennel and sear on one side until browned, about 2 minutes. Transfer to a plate. Wipe out pan, return to medium-high heat, and add 1 more tablespoon oil. Add sausage and sear, without turning, until dark brown on one side, about 5 minutes. Transfer to plate with fennel.
To the sofrito, add cooked grains, remaining 2 tablespoons oil, salt, and paprika, mix well, and spread mixture evenly over bottom of pan. Place pan over medium heat. Meanwhile, in a small pan, bring stock to a boil and position an oven rack in lower third of oven and preheat broiler.
When a crust begins to form on bottom of grain mixture, after about 5 minutes, pour in stock, distributing it evenly, and then remove pan from heat. Do not stir grain mixture. Add fennel, cauliflower, peppers, sausage, and olives, distributing evenly throughout pan and pushing gently into grain mixture.
Place pan at back of bottom oven rack and broil until a light crust begins to form on top and liquid is reduced by 90 percent, 10 to 15 minutes. Remove from oven. Garnish with parsley, lemon, and rouille, and serve.