Do you wonder what the celebs will be eating at Governor's Ball post-Oscars? Here is the recipe courtesy Wolfgang Puck.
Weekend Dining: Wolfgang's Vegetable Paella
Do you wonder what the celebs will be eating at Governor's Ball post-Oscars? Here is the recipe courtesy Wolfgang Puck. (Published Sunday, Feb. 27, 2011)
1/4 red pepper, small dice
1/4 yellow pepper, small dice
1 scallion, whites sliced very thin
1 garlic clove
1/4 red onion
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.
1/2 fennel bulb
1/2 pound corn
2 celery stalks
1 white onion
1 cup of canned plum tomatoes
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon crushed red chili flake
1 teaspoon saffron threads
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 tablespoons Spanish paprika
Add enough water to cover all vegetables in the pot and bring to a boil. Simmer for 5 to 7 minutes.
Blanch all vegetables in the vegetable stock.
Strain the vegetable stock and add Sofrito to make the rice.
Using 2 ounces long grain rice and 4 ounces paella stock per single serving, cook for 15 to 17 minutes at 375 degrees F. inside the oven. When cooked, let the paella rest for 5 minutes before serving. To finish the dish, cover with the blanched vegetables.
Published at 7:54 AM PST on Feb 27, 2011 | Updated at 12:45 PM PST on Feb 27, 2011