Paella is a Mediterranean dish originating in the Valencia region of Spain. It is a humble meal, originally cooked on an open fire. I’ve enjoyed many wonderful paella meals in Spain. In Valencia I had a local paella with rabbit, snails and local beans.
Short-grained rice is always used to prepare Paella, there are several great Spanish varieties like Bomba and Calasparra, prized for absorbing the delicious, flavorful stock and flavors of the ingredients without getting mushy. This is important for creating the dish's signature, crusty bottom layer called the socarrat.
Paella is all about the rice!
Paella
I volunteered to prepare vegetarian paella for a church Bible group potluck. I've only prepared vegetable paella a handful of times and was excited for the challenge...
I prepare traditional paella recipes often. For clients I prepare paella with chicken, shrimp, chorizo, Bomba rice, saffron, various seafood, peppers and onions. At home, I prefer seafood and chorizo... I wish chorizo was a vegetable hahahaha
I was very thoughtful in preparing a vegetable stock with flavors of the Mediterranean, stocks are the backbone of the professional kitchen.
I studied paella extensively in preparation for the CMC exam, traveled throughout Spain researching regional methods, and developed multiple paella recipes over the years for home meal delivery clients. One thing I am absolutely clear on: ingredients and technique matter—especially the stock.
Vegetable Paella
Prep Time: 4o min
Cooking Time: 25min
Yield: 4 portions
Ingredients
4 Tbsp Olive oil
3 ea Garlic, whole cloves (peeled) minced
1 Cup Spanish Onions, small dice
1 Cup Red Bell Peppers, small dice
1 Cup Green Bell Peppers, small dice
1 Cup Zucchini, small dice
1 Cup Yellow Squash, small dice
1 Cup. Bomba Rice
1 Tbsp Tomato paste
t.t. Kosher Salt & Crushed Black pepper
4 Cups Vegetable stock hot
1 Tbsp Saffron
1 tsp Smoked Paprika
4 Tbsp Artichoke hearts, in Olive Oil
3 Tbsp Calamata olives
Lemon slices or wedges
How to Prepare Vegetable Paella
Step 1
Heat olive oil in a sauce pot, when hot add the garlic, peppers and onions, lightly sweat for 5 minutes until softened...
Step 2
Add the rice to the onions and pepper blend and toast it (parch it) stirring with a wooden spoon to gelatinize the starches and add a little flavor. This will take about 4 minutes, season with salt and pepper.
Add the tomato paste and stir well into the rice and peppers-cooking out some of the acidity of the tomato.
Step 3
Add the spices and 1/3 of the hot vegetable stock, stirring with a wooden spoon to mix with the rice. Bring the water to a simmer & cook slowly on top of the stove for 5 minutes.
Add the zucchini and yellow squash and 1/3 more hot vegetable stock and continue to simmer. Cook for 5 or 6 minutes.
Add half of the remaining hot stock and simmer, when this stock has cooked into the rice, taste the rice for doneness to determine if you need more liquid for the rice to be tender. Begin toasting the rice on the bottom of the pan.
This final stage is creating a crust on the bottom of the pan. This bottom layer is called the socarrat.
Paella is all about the rice!
Season to taste.
Garnish with delicious artichoke hearts, calamata olives and lemon slices.
