Wolfgang Puck's Vegetable Paella Recipe

Vegetable Paella

Wolfgang Puck


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) 

Eat like a celebrity with this vegetable paella recipe prepared by Wolfgang Puck for an Academy Awards dinner. 

Click here to see 10 Vegetarian Recipes.


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.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!