Ingredients:
Paella Ingredients:
¼ cup Spanish extra virgin olive oil
8 baby yellow squash, halved
1 cup ½-inch cubed eggplant (about 1/2 of a globe eggplant)
3 cups cauliflower florets
¼ pound fresh wild mushrooms, such as chanterelles or oyster, sliced
1 teaspoon minced garlic
2 ripe plum tomatoes, diced
¼ cup sofrito (see recipe below)
1 cup dry white wine
Pinch of saffron
4 cups vegetable stock
1 cup Spanish bomba or calasparra rice (if you can’t find Spanish rice, use Arborio instead)
2 ounces fresh or frozen green peas
2 ounces piquillo peppers, cut into ½-inch thick strips
Alioli, for serving (see recipe below)
Sofrito Ingredients:
10 ripe plum tomatoes
1½ cups Spanish extra virgin olive oil
4 small Spanish onions, finely chopped
1 teaspoon sugar
1 teaspoon salt
1 teaspoon sweet pimentón (Spanish smoked paprika)
3 bay leaves
Alioli Ingredients:
4 garlic cloves, peeled
Pinch of salt
½ teaspoon lemon juice
1½ cups Spanish extra virgin olive oil
Equipment:
13-inch paella pan or large sauté pan
Directions:
Paella Directions:
- Heat the olive oil in a 13-inch paella pan over medium-high heat. Add the squash and brown on each side, about 2 minutes per side. Add the eggplant and cauliflower and cook for 2 minutes, then add the mushrooms and garlic and cook for 2 more minutes. Stir in the plum tomatoes and the sofrito (see recipe below) and cook for 1 minute. Pour in the white wine and let it reduce by half, about 2 minutes. Crumble the saffron into the pan and pour in the vegetable stock. Increase the heat to high and bring to a boil.
- Let the mixture boil for 2 to 3 minutes, then add the rice and peas and stir until well combined. Reduce the heat to medium-high, season to taste with salt and cook for 4 minutes.
- Do not stir the rice again, as this can cause it to cook unevenly. After 4 minutes, reduce the heat to low, lay the pepper strips on top of the paella and cook for another 7 minutes. Remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving. Serve with spoonfuls of alioli (see recipe below).
Sofrito Directions:
- Slice tomatoes in half. Place a grater over a mixing bowl. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated. Discard skins.
- Heat the oil in a medium saucepan over medium-low heat. Add the onions, sugar, and salt. Cook, stirring occasionally, until the onions are soft and golden brown, about 45 minutes. You want the onions to caramelize. If they get too dark, add 1/2 teaspoon of water to keep them from burning.
- Stir in the grated tomato, the pimentón, and the bay leaves and cook for another 20 minutes over medium heat. You’ll know the sofrito is ready when the tomato has broken down and deepened in color and the oil has separated from the sauce. Discard the bay leaves.
Alioli Directions:
- Place garlic in a mortar and pestle. Add salt. Smash the garlic to a paste.
- Add lemon juice to garlic, then drop by drop, add the olive oil as you continue to crush the paste. Keep turning the pestle slowly in a circular motion as you add the oil. If the alioli gets too dense, add a few drops of water. Makes 1 cup.