Summer Recipe Series – Vegetable Paella

By Anush Elbakyan

August 13, 2014

1 minute to read

Summer Recipe Series with Jenny Johnson presented by the BCAE. Chef and Owner Jamie Bissonnette of Coppa and Toro shows us how to make a vegetarian version of the Spanish dish, paella.

Paella Ingredients: 1 Cup Calasparra/Bomba Rice 10 threads of saffron 3 tablespoons Smoked paprika olive oil ¼ cup of the following: diced red pepper, sliced scallion bottoms, Sofregit ( 1 onion small diced and cooked in olive oil, add 2 cups of tomato paste, slow toast down for 5 min), Spanish onions that have been sautéed in olive oil 2 garlic cloves 1 cup seasonal root vegetable (turnip, kohlrabi, or celeriac) diced 4.5 cups vegetable stock 1 teaspoon salt ½ cup eggplant, sliced 1 cup carrots, rough chopped ½ bunch Swiss chard, or kale. ½ cup cauliflower, cut into bite sized pieces 1 cup summer squashes, mixed, cut in ½ inch pieces ½ cup blanched English peas ¼ cup sliced scallion tops olive oil and sea salt to garnish 2 heirloom tomatoes, chopped and marinated with olive oil, garlic, sea salt, black pepper, and the scallion tops.

Cooking Process: Add, olive oil, paprika oil, garlic, onion, Sofregit, scallion bottoms, salt & pepper in paella pan and sautee for 4-5 min. Add, eggplant, carrots , rice and saffron, stir around evenly coating and toast for 4-5 min. Evenly distribute/flatten out rice in pan and add all stocks and turn the heat up to high. Once boiling add the cauliflower and turnips and cook 5-10 minutes until the rice grains are clearly visible. Taste, and adjust with salt and pepper. Add the swiss chard, squash, and pea. Keep on high heat, rotating the pan every 2 minutes to creat an even crispy bottom called Socarrat adding vegetable stock or water as needed to fully cook the rice. Garnish with olive oil, scallion tops and sea salt, and the marinated tomatoes.