Vegetarian Paella
Serves 12-14

People are often mystified by paella and I get it - it’s a huge pan of food and the expectation of a crispy bottom and done rice is well, intimidating! Here’s the secret, use your oven.

In a large paella pan heat a few tablespoons olive oil and sauté 6 sliced shallots and 1 head of garlic that’s been minced. Cut the following ingredients into bite-sized pieces and add, 1 bunch asparagus, 2 jars of artichokes, 2 lb. baby eggplant and 1 bag of frozen peas. Cook all vegetables until they’re just tender and add your 2 1/2 lb. Spanish rice, toasting as you would for risotto. Slowly add your liquid, in total you’ll use about 2 1/2 quarts of low sodium vegetable stock, and stir - again as you would risotto - until rice is just softened. Season throughout with salt. Add remaining liquid and 2-3 large pinches of saffron and then pop it into the oven to bake. Bake for 20-25 minutes until rice is set and the bottom is crispy, all liquid will be evaporated.

To serve, drizzle with more extra virgin olive oil and sprinkle with chopped parsley.

USED IN THIS RECIPE // CLICK TO BUY.

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Saffron // $15/gram

Saffron is a splurge ingredient, there's no doubt, but a little goes a long way. It's highly aromatic and delicate at the same time and the color it creates is intense and like non-other in cooking.

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