Winter Vegetable Paella
Source: Mat Schuster, Canela Bistro & Wine Bar
Recipe Type: Entrees | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on February 11, 2017.
Serves 4
INGREDIENTS
⅓ cup extra virgin olive oil
1½ cups diced yellow onion
3 cloves garlic, minced
3 baby artichokes, trimmed and thinly sliced
1 bulb fennel, sliced
4 cups winter vegetables, such as peeled winter squash, root vegetables, kale or other hearty greens, cut into bite-size pieces
1 medium can chopped tomatoes, drained, juice reserved
2 cups short grain paella rice (or substitute Arborio rice)
3-4 cups vegetable stock
1 tablespoon dried, ground Nora pepper
1 teaspoon crumbled saffron threads
1 pinch Spanish paprika
Sea salt and freshly ground black pepper
Lemon wedges, for garnish
Chopped flat-leaf parsley, for garnish
PREPARATION
Heat the olive oil in a 13-inch paella pan over medium-high heat. Add the diced onion and sauté for 5 minutes. Add the garlic to the pan and then the artichokes, fennel, and assorted winter vegetables. Sauté for a few minutes to caramelize the vegetables before adding the drained tomatoes. Stir to distribute the vegetables as evenly as possible over the pan. Season with the Nora pepper, salt and black pepper and sprinkle with the saffron and paprika. Sprinkle the rice evenly over the top. Measure the tomato juice and add enough vegetable stock to make 4 cups. Add 3 cups of the liquid to the pan. Cook at a simmer, uncovered, until the rice is half plumped, about 15 minutes. Reduce the heat, add the remaining 1 cup stock or tomato juice, cover, and cook for about 12 minutes, or until the rice is al dente. Turn off the heat and let the pan sit for about 6 minutes. Decorate with lemon wedges and chopped parsley and serve while still hot.
