Weekend Dining: Wolfgang’s Vegetable Paella

Eat like a celebrity

73134525CH007_Celebrity_Che
Getty Images

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.


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.

Contact Us