Paella de Verduras

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‍PAELLA VERDURAS

Ingredients Medium (2 person 32 cm paella pan)

2 oz Medium diced carrots

2 tbsp (90g) Sofrito

2 tbsp (50g) Picada

24 floz (336g) Caldo de Verdura

1 cup (106g) Bomba Rice

2 each (32g) piquillo peppers sliced into 1/4" slices

2 oz (56g) striped and sliced 3/4" thick japanese eggplant

2 oz (60g) English Peas

2 oz Grape tomato halved

4 oz (60g) small broccoli floret (single bite-sized)

2 tbsp Salsa Verde Paella

1 tsp Maldon Salt

Grilled Lemon Half

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Ingredients: Small (1 person 22cm paella pan)

1 oz Medium diced carrots

1 tbsp (45g) Sofrito

1 tbsp (25g) Picada

12 fl oz Caldo de Verdura

1/2 cup (106g) Bomba Rice

1 each (18g) piquillo peppers sliced into 1/4" slices

1 oz (28g) striped and sliced 3/4" thick japanese eggplant

1 oz (28g) English Peas

1 oz grape tomato halved

2 oz (28g) small broccoli floret (single bite-sized)

1 tbsp Salsa Verde Paella

1/2 tsp Maldon Salt

Grilled Lemon Half

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Ingredients: Large (For Catering)

3 oz Medium diced carrots

3 tbsp (135g) Sofrito

3 tbsp (75g) Picada

36 fl oz Caldo de Verdura

1.5 cup (318) Bomba Rice

3 each (54g) piquillo peppers sliced into 1/4" slices

3 oz (84g) striped and sliced 3/4" thick japanese eggplant

3 oz (84g) English Peas

3 oz grape tomato halved

6 oz (84g) small broccoli floret (single bite-sized)

3 tbsp Salsa Verde Paella

1.5 tsp Maldon Salt

2 Grilled Lemon Half

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Paella:

1. In the paella pan, sautée the diced carrots and sofrito in a small amount of oil to lightly caramelize.
2. Add the picada
3. Add the vegetable stock and bring to a boil
4. Add the rice and shake pan once to evenly distribute
5. Bring the rice & stock back to a boil then lower to a simmer, cook until the you start to see the rice emerge through the liquid on the outer edges of the pan.
6. Top the paella with the broccoli & grape tomatoes and transfer to oven to finish cooking
7. Cook the eggplant quickly on the plancha, getting a little char and caramelization.
8. Pull the paella from the oven, drizzle with a little olive oil top with the seared eggplant, piquillo slices, green peas and finish the soccarat on the plancha.
9. Garnish with the grilled lemon and Maldon salt

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• It is very important that the stock be very hot before adding to the Paella.
• Make sure to sauté the carrots,picada and sofrito before adding stock.
• Make sure you bring stock to a full boil before adding rice.
• After the first 5 minutes don't shake the pan or move it anymore, doing so would discourage the development of a nice socarrat, the signature of a great paella.
• Proper socarrat takes time over medium heat to develop-- socarrat forced at high heat, quickly is just burnt paella.
• Add the picada after the sofrito & carrots have had time to caramel so it doesn’t burn
• Don’t shake the paella too much after you add the rice.  It will start to release starch and the consistency will be more like a risotto than a paella

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