Oscar Vegetable Paella


















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.

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