Wolfgang Puck's Vegetable Paella Recipe

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) 

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.

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.

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