Traditional paella transformed by veggies
AMERICA’S TEST KITCHEN
Though traditional paella centres on a variety of meat and seafood, we wanted to develop a vegetable-focused version that highlighted the array of hearty vegetables common in Spanish cuisine: artichokes, bell peppers, fennel and peas.
VEGETABLE PAELLA
Serves: 6 3 cups (750 ml) jarred whole baby artichokes packed in water, quartered, rinsed and patted dry 2 red bell peppers, stemmed, seeded, and chopped coarse
1/2 cup (125 ml) pitted kalamata olives, chopped
9 garlic cloves, peeled (3 whole, 6 minced)
6 tbsp (90 ml) extra-virgin olive oil
Salt and pepper
3 tbsp (45 ml) chopped fresh parsley
2 tbsp (30 ml) lemon juice 1 onion, chopped fine
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin 1/2 tsp (2.5 ml) smoked paprika 14.5-oz (412-ml) can diced tomatoes, drained, minced and drained again
2 cups (500 ml) Bomba rice 3 cups (750 ml) vegetable broth 1/3 cup (80 ml) dry white wine 1/2 tsp (2.5 ml) saffron threads, crumbled
1/2 cup (125 ml) frozen peas, thawed
1. Adjust oven rack to lowermiddle position, place rimmed baking sheet on rack, and heat oven to 450 F (230 C).
2. Toss artichokes and peppers with olives, whole garlic cloves, 2 tbsp (30 ml) oil, 1/2 tsp
(2.5 ml) salt and 1/4 tsp (1 ml) pepper in bowl.
3. Spread vegetables in hot sheet and roast until artichokes are browned around edges and peppers are browned, 20 to 25 minutes; let cool slightly.
4. Mince roasted garlic. In large bowl, whisk 2 tbsp (30 ml) oil, 2 tbsp (30 ml) parsley, lemon juice and minced roasted garlic together. Add roasted vegetables and toss to combine. Season with salt and pepper to taste.
5. Reduce oven temperature to 350 F (175 C). Heat remaining 2 tbsp (30 ml) oil in Dutch oven over medium heat until shimmering. Add onion and fennel and cook until softened, 8 to 10 minutes.
6. Stir in remaining minced garlic and paprika and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until mixture begins to darken and thicken slightly, about 3 minutes.
7. Stir in rice and cook until grains are well coated with tomato mixture, about 2 minutes. Stir in broth, wine, saffron, and 1 tsp (5 ml) salt. Increase heat to medium-high and bring to boil, stirring occasionally. Cover, transfer pot to oven and bake until liquid is absorbed and rice is tender, 25 to 35 minutes.
8. For optional socarrat, transfer pot to stovetop and remove lid. Cook over medium-high heat for about 5 minutes, rotating pot as needed, until bottom layer of rice is well browned and crisp.
9. Sprinkle roasted vegetables and peas over rice, cover and let paella sit for 5 minutes. Sprinkle with remaining 1 tbsp (15 ml) parsley and serve.