Ingredients:

Sofrito (makes 1 serving)

1/4 red pepper, small dice

1/4 yellow pepper, small dice

1 scallion, whites sliced very thin

1 garlic cloves

1/4 red onion

Place all ingredients into a saute pan and cook slowly until it has cooked down. It should begin to blend together almost forming a paste.

Vegetable Stock (makes 1 serving)

1/2 fennel bulb

1/2 pound corn

2 celery stalks

1 white onion

1/2 carrot

1 cup of canned plum tomatoes

3 scallions

1 tbs. coriander seeds

1 tbs. fennel seeds

1 tsp. crushed red chili flake

1 tsp. saffron threads

1tsp. granulated garlic

1 tsp. granulated onion

2 tbs. cup Spanish paprika

Add enough water to cover all vegetables in the pot and bring to a boil. Simmer for 5 to 7 minutes.

Paella Topping

fava beans

haricot verts

diced leeks

English peas

Chopped parsley

Blanch all vegetables in the vegetable stock.

Directions:
Strain the vegetable stock and add Sofrito to make the rice. Using 2 oz long grain rice (uncle bens will do) and 4oz paella stock per single serving, cook for 15 to 17 minutes at 375 F inside the oven. When cooked, let the paella rest for 5 minutes before serving. To finish the dish, cover with the blanched vegetables.