Eat like a celebrity with this vegetable paella recipe prepared by Wolfgang Puck for an Academy Awards dinner.
For the vegetable stock:
Add enough water to cover all vegetables in the pot and bring to a boil. Simmer for 5-7 minutes.
For the sofrito:
Place all ingredients into a sauté pan and cook slowly until it has cooked down. It should begin to blend together almost forming a paste.
For the topping:
Blanch all vegetables in salted boiling water, set aside.
For the rice:
Strain the vegetable stock and add sofrito to make the rice. Using 2 ounces of long grain rice and 4 ounces paella stock per single serving, cook for 15-17 minutes at 375 degrees inside the oven. When cooked, let the paella rest for 5 minutes before serving. To finish the dish, cover with the blanched vegetables.