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Vegetarian Paella

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

There are a couple of things required to make a great paella: the right rice, a long-cooked sofrito base, and the nerve to cook it slowly without stirring to allow the rice to steam and develop a socarrat—the caramelized layer of rice at the bottom of a pan of well-made paella.

Ingredients:
  • 1/4 cup olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon herbes de provence or a few sprigs of thyme and/or rosemary
  • kosher salt
  • 1/4 cup red wine
  • 1 (28-ounce) can whole tomatoes, coarsely chopped
  • 3 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 garlic cloves, finely chopped
  • kosher salt
  • 2 cup bomba or calasparra rice
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon saffron threads
  • 1 cup frozen peas
  • 5 cup hot vegetable stock or water
  • 1/2 pound green beans, trimmed and cut into 2-inch lengths
  • 1 (14-ounce) can artichoke hearts, drained and cut in half or quartered
  • 1 (9-ounce) tin roasted sweet red peppers, drained
  • 1/2 pound zucchini, coarsely chopped
  • fresh lemon juice and/or chopped parsley, for serving
Directions:
  1. In a medium saucepan over medium heat, heat the oil until shimmering. Add the onion, garlic, and herbes de Provence, season with a big pinch of salt, and cook, stirring and reducing the heat if it starts to brown, for about 7 minutes, until soft but not browning. Add the wine and cook, stirring occasionally, for 3 minutes, until reduced by half.
  2. Stir in the tomatoes and reduce the heat to low. Cook for 45 to 60 minutes, until the tomatoes are soft and the liquid is reduced to a thick sauce. Taste and adjust the seasonings as desired.
  3. Do Ahead: The sofrito can be made 1 week ahead. Store in an airtight container in the refrigerator, or freeze for up to 6 months.
  4. In a large 14 or 16-inch frying pan (any kind except nonstick will do) over medium heat, heat the oil until shimmering. Add the onion, carrots, and garlic, season with salt, and cook, stirring occasionally, for about 7 minutes, until soft but not browning. Add the sofrito, rice, paprika, and saffron and stir to coat in the onion mixture. Let toast on the burner for 1 to 2 minutes.
  5. Add the peas and stock and stir to combine (this is the last time you’ll stir). Arrange the beans, artichokes, red peppers, and zucchini on top of the rice and press into the rice to submerge gently. Without stirring, let the liquid come to a boil over medium heat, then reduce the heat to medium-low and simmer for 30 to 40 minutes, until all of the liquid has been absorbed by the rice and has steamed the vegetables. To check the liquid level, use the handle end of a wooden spoon to make a little crater in the paella and see if there is still water at the bottom; if so, keep cooking. When all of the water has been absorbed, increase the heat to medium and listen for the rice to start to crackle and develop the socarrat, about 30 seconds to 2 minutes.
  6. Remove the pan from the heat and let rest for 10 minutes to set.
  7. Divide the paella among plates, being sure to scrape up any socarrat. Serve with a squeeze of lemon or flourish of parsley (I usually serve a green salad on the side or at the end of the meal).
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