Vegetable Paella Spanish Recipe

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Recipe Category: Vegetarian

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Vegetable Paella Spanish Recipe

Ingredients

  • ¼ cup Spanish extra-virgin olive oil
  • 8 baby yellow squash, halved lengthwise
  • 1 cup ½-inch eggplant cubes (about ½ globe eggplant)
  • 3 cups cauliflower florets
  • ¼ pound fresh wild mushrooms, such as chanterelle or oyster, sliced
  • 1 teaspoon minced garlic
  • 2 ripe plum tomatoes, diced
  • ¼ cup sofrito
  • 1 cup dry white wine
  • pinch of saffron
  • 3 cups flat mineral or filtered water
  • 1 cup Spanish bomba or calasparra rice
  • 2 ounces fresh or frozen green peas
  • sea salt to taste
  • 2 ounces piquillo peppers, cut into ½-inch-thick strips
  • allioli

Method

  1. Heat the olive oil in a 13-inch paella pan over medium-high heat
  2. Add the squash and brown on each side, about 2 minutes per side
  3. Add the eggplant and cauliflower and cook for 2 minutes, then add the mushrooms and garlic and cook for 2 more minutes
  4. Stir in the plum tomatoes and the sofrito and cook for 1 minute
  5. Pour in the white wine and let it reduce by half, about 2 minutes
  6. Crumble the saffron into the pan and pour in the mineral water
  7. Increase the heat to high and bring to a boil
  8. Let the mixture boil for 2 to 3 minutes, then add the rice and peas and stir until well combined
  9. Reduce the heat to medium-high, season to taste with salt, and cook for 4 minutes
  10. Do not stir the rice again, as this can cause it to cook unevenly
  11. After 4 minutes, reduce the heat to low, lay the pepper strips on top of the paella, and cook for another 7 minutes
  12. Remove the paella from the heat, cover with a clean kitchen towel, and let rest for 5 minutes before serving
  13. Serve with spoonfuls of allioli

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