chelsea'srecipes

Vegetarian Paella(makes 6-8 servings)

1 medium-sized onion, finely chopped
1 red pepper, finely chopped
1 yellow or orange pepper, finely chopped
3 plum tomatoes, chopped
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 cups short-grain white rice (such as Bomba rice or Arborio)
1 cup dry white wine
3 cups vegetable stock
1 pinch saffron, crushed
1 teaspoon smoked paprika or pimenton powder
1/2 teaspoon salt (or more to taste)
1 grilled or roasted zucchini or summer squash, cut to bite-size chunks
1/2 grilled or roasted eggplant (about 3 slabs), cut to bite-sized chunks
1/2 cup peas (can be frozen and thawed), or substitute with chopped, fresh green beans
2-3 tablespoons chopped fresh parsley

Equipment: 10-inch paella pan, or substitute with a large cast-iron pan that’s 1-2 inches deep.

Note: For even, rapid cooking, it’s best to place the pan directly atop a hibachi grill when the coals are at medium-strength heat (not blazing hot, but not dying down either). You can use the time when the coals are very hot to grill your eggplant and zucchini.

for the sofrito:
Heat the olive oil over a medium-high flame in a large pan and add the onions and peppers along with a generous pinch of salt. Stir occasionally until mixture is sizzling, about 2-3 minutes, and reduce heat to low. Cook on low heat, stirring occasionally, for 8-10 minutes. Add the tomatoes and garlic and continue cooking, stirring occasionally, for at least 1 hour, or until the mixture resembles a thick paste. Can be made and stored in the refrigerator up to 5 days ahead.

to make the paella:
Ensure that the grill’s coals are spread evenly so that when the pan is placed on top of the rack, heat is below its entire surface.

Place the pan on the grill and add the sofrito. Stir until hot and bubbling, about 1 minute. Add the rice and stir to incorporate evenly, another minute. Add the wine and let boil, stirring occasionally. Add the salt, pimenton or smoked paprika, and the saffron and stir. Add the stock and stir to incorporate. Let the rice cook uncovered at a steady boil for 15 minutes, stirring occasionally (if rice seems to be sticking to the pan, stir more frequently). Add more stock if the pan is becoming dry. Taste for seasoning, adding salt as desired. When the rice is almost cooked but still a bit firm, scatter the zucchini and eggplant pieces atop the rice and cook another 5 minutes, without stirring. Scatter the peas or green bean pieces atop and cook another 2-3 minutes. Remove from heat and set aside to cool for 5-10 minutes, allowing the rice to fully absorb the liquid. Scatter the fresh parsley on top, and serve immediately.

Cost Calculator
(for 8-10 servings)

2 cups Bomba rice (at $8/2-lb bag): $4.00
1 onion: $0.25
2 peppers: $1.00
3 tomatoes: $1.25
1 zucchini: $0.50
½ eggplant: $0.75
2 cloves garlic: $0.10
1 cup white wine: $3.00
3 cups vegetable stock (homemade): $2.00
pinch saffron: $1.00
½ teaspoon pimenton pepper: $0.25
3 tablespoons olive oil: $0.25
½ bunch fresh parsley: $1.00

Total: $11.35