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Wolfgang Puck's Vegetable Paella Recipe
Feb 24, 2011 @ 3:56 PM
Posted by
Daily Value: 33%
High-Fiber, Low-Fat
Dairy-Free
Posted by
Nutrition
Cal/Serving: 670Daily Value: 33%
High-Fiber, Low-Fat
Dairy-Free
| Fat | 8g | 12% |
| Saturated | 1g | 5% |
| Carbs | 141g | 47% |
| Fiber | 30g | 121% |
| Sugars | 34g | 0% |
| Protein | 21g | 43% |
| Sodium | 253mg | 11% |
| Calcium | 397mg | 40% |
| Magnesium | 228mg | 57% |
| Potassium | 3093mg | 88% |
| Iron | 10mg | 57% |
| Zinc | 4mg | 25% |
| Vitamin A | 17645IU | 353% |
| Vitamin C | 205mg | 341% |
| Thiamin (B1) | 1mg | 38% |
| Riboflavin (B2) | 1mg | 36% |
| Niacin (B3) | 10mg | 50% |
| Vitamin B6 | 2mg | 85% |
| Folic Acid (B9) | 373µg | 93% |
| Vitamin E | 7mg | 37% |
| Vitamin K | 262µg | 328% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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Wolfgang Puck
Eat like a celebrity with this vegetable paella recipe prepared by Wolfgang Puck for an Academy Awards dinner.
INGREDIENTS
For the vegetable stock:
- ½ fennel bulb, sliced
- ½ pound of corn, kernels removed
- 2 celery stalks, chopped
- 1 white onion, sliced
- ½ carrot, chopped
- 1 cup of canned plum tomatoes
- 3 scallions, sliced
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 teaspoon crushed red chile flakes
- 1 teaspoon saffron threads
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 2 tablespoons Spanish paprika
For the sofrito:
- ¼ red pepper, small dice
- ¼ yellow pepper, small dice
- 1 scallion, whites sliced very thin
- 1 garlic clove
- ¼ red onion
For the topping:
- Fava beans, for garnish
- Haricot verts, for garnish
- Diced leeks, for garnish
- English peas, for garnish
- Chopped parsley, for garnish
For the rice:
- Long grain rice
- Vegetable stock (see above)
- Sofrito (see above)
DIRECTIONS
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.
Recipe Details
Sofrito makes enough for 1 serving, so double if you want to make more.
Servings: 1
