Wolfgang Puck's Oscar-winning Vegetarian Paella

For the vegetarians that attended the Governor's Ball last night, they were in for a real treat with Wolfgang Puck's Oscar-winning vegetarian paella. And we are too, because the recipe is below.

Vegetarian Paella

Sofrito (makes 1 serving) Ingredients:

  • 1/4 red pepper - small dice
  • 1/4 yellow pepper - small dice
  • 1 scallion - whites sliced very thin
  • 1 garlic clove
  • 1/4 red onion

Vegetable Stock (makes 1 serving) Ingredients:

  • 1/2 fennel bulb
  • 1/2 pound corn
  • 2 celery stalks
  • 1 white onion
  • 1/2 carrot
  • 1 cup of canned plum tomatoes
  • 3 scallions
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of fennel seeds
  • 1 teaspoon of crushed red chili flake
  • 1 teaspoon of saffron threads
  • 1 teaspoon of granulated garlic
  • 1 teaspoon of granulated onion
  • 2 tablespoons of Spanish paprika

Paella Topping Ingredients:

  • Fava beans
  • Haricot verts
  • Diced leeks
  • English peas
  • Chopped parsley
  • Blanch all vegetables in the vegetable stock

Instructions: For The Sofrito

Place all ingredients into a sauté pan and cook slowly until it has cooked down. It should begin to blend together almost forming a paste.

Instructions: For The Vegetable Stock

Add enough water to cover all vegetables in the pot and bring to a boil. Simmer for 5 to 7 minutes.

Strain the vegetable stock and add Sofrito to make the rice. Using 2 ounce, long grain rice and 4 ounces of paella stock per single serving, cook for 15 to 17 minutes at 375°F inside the oven. When cooked, let the paella rest for 5 minutes before serving. To finish the dish, cover with the blanched vegetables.