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VEGETABLE PAELLA

Early Autumnal Vegetable Paella

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Servings

5 Servings

Ingredients

  • Best-quality extra-virgin olive oil I prefer an unfiltered organic Spanish oil
  • 2 cups diced butternut squash
  • 1 cup diced carrots
  • 1 cup diced parsnips
  • ½ pound mushrooms sliced
  • 2 red peppers cut into julienne
  • 3 Japanese or Chinese eggplants sliced into ½-inchnthick slices
  • 4 large garlic cloves minced
  • 1 cup dry white wine I prefer Spanish wine
  • 1 teaspoon saffron threads
  • 1 cup Spanish Bomba or Calasparra rice
  • ⅓ cup sofrito Catalan tomato and onion sauce
  • 3 cups water
  • ½ cup fresh or frozen peas
  • 1 cup Kalamata olives
  • ½ cup chopped flat-leaf parsley
  • 1 teaspoon saffron threads
  • Suggested Garnishes: pomegranate seeds lemon slices, toasted pumpkin seeds

Instructions

  • Heat a large sauté pan or paella pan, coated with olive oil, over medium-high heat. Brown the vegetables in batches and sauté until they are caramelized.
  • Once the vegetables are browned, add them all back to the pan; add the wine, saffron, rice, water, and sofrito. Stir to combine. Cook the mixture over medium heat until the rice begins to swell.
  • Add the remaining ingredients but do not stir them in. Continue to cook until the rice is tender.
  • Turn off the heat and cover the paella with a towel, allowing it to sit before serving so the flavors can meld. Pass garlicky allioli.
  • Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2015. Subscribe Now.
  • Fall 2015 Magazine
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