Paella de Verduras

Bomba rice, eggplant, broccoli, peas, grape tomato, piquillo peppers, saffron, salsa verde

Server Description
A memorable large format vegetarian paella. Sweet piquillo peppers, smokey eggplant, charred broccoli for texture, and spring peas topped with our classic salsa verde. Perfect for this time of year.
pronunciation
PIE A YA - DAY - VAIR DOOR AHS
runner description
Vegetarian paella
Line up notes
allergies
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ingredients

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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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sourcing
PREP recipe 1
Caldo de Verdura
PREP recipe 2
PREP recipe 3
PREP recipe 4
procedure

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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critical control points
  • 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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