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.

Sofrito:

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.

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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.

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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.