Weekend Dining: Wolfgang's Vegetable Paella | NBC Southern California

Weekend Dining: Wolfgang's Vegetable Paella

Eat like a celebrity

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    NEWSLETTERS

    Do you wonder what the celebs will be eating at Governor's Ball post-Oscars? Here is the recipe courtesy Wolfgang Puck.

    Sofrito:

    Weekend Dining: Wolfgang's Vegetable Paella

    [LA] 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.

      


      

    Vegetable Stock:

     

    •  1/2 fennel bulb
    • 1/2 pound corn
    • 2 celery stalks
    • 1 white onion
    • 1/2 carrot
    • 1 cup of canned plum tomatoes
    • 3 scallions
    • 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.

      


      

    Paella Topping:

     

    • Fava beans
    • Haricots vert
    • Diced leeks
     
    • English peas
    • Chopped parsley
    • 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.