Recipe Category: Vegetarian
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Ingredients
- ¼ cup Spanish extra-virgin olive oil
- 8 baby yellow squash, halved lengthwise
- 1 cup ½-inch eggplant cubes (about ½ globe eggplant)
- 3 cups cauliflower florets
- ¼ pound fresh wild mushrooms, such as chanterelle or oyster, sliced
- 1 teaspoon minced garlic
- 2 ripe plum tomatoes, diced
- ¼ cup sofrito
- 1 cup dry white wine
- pinch of saffron
- 3 cups flat mineral or filtered water
- 1 cup Spanish bomba or calasparra rice
- 2 ounces fresh or frozen green peas
- sea salt to taste
- 2 ounces piquillo peppers, cut into ½-inch-thick strips
- allioli
Method
- Heat the olive oil in a 13-inch paella pan over medium-high heat
- Add the squash and brown on each side, about 2 minutes per side
- Add the eggplant and cauliflower and cook for 2 minutes, then add the mushrooms and garlic and cook for 2 more minutes
- Stir in the plum tomatoes and the sofrito and cook for 1 minute
- Pour in the white wine and let it reduce by half, about 2 minutes
- Crumble the saffron into the pan and pour in the mineral water
- Increase the heat to high and bring to a boil
- Let the mixture boil for 2 to 3 minutes, then add the rice and peas and stir until well combined
- Reduce the heat to medium-high, season to taste with salt, and cook for 4 minutes
- Do not stir the rice again, as this can cause it to cook unevenly
- After 4 minutes, reduce the heat to low, lay the pepper strips on top of the paella, and cook for another 7 minutes
- Remove the paella from the heat, cover with a clean kitchen towel, and let rest for 5 minutes before serving
- Serve with spoonfuls of allioli
Full List of Vegetarian Recipes
Full List of Paella Recipes