VEGETABLE PAELLA

INGREDIENTS

• Extra virgin olive oil of the highest quality

• 2 cups chopped pumpkin

• 1 cup chopped carrots

• 1 cup diced parsnips

• 1/2 pound mushrooms, sliced

• 2 red bell peppers, julienned

• 3 Japanese or Chinese eggplants, sliced 1/2 inch thick

• 4 large garlic cloves, minced

• 1 cup of dry white wine

• 1 teaspoon of saffron threads

• 1 cup of Spanish bomba or Calasparra rice

• ⅓ cup of sofrito (Catalan tomato and onion sauce)

• 3 cups of water

• ½ cup fresh or frozen peas

• 1 cup of Kalamata olives

• ½ cup chopped flat-leaf parsley

• 1 teaspoon of saffron threads

• Suggested garnishes: pomegranate seeds, lemon slices, toasted pumpkin seeds

Preparation 1. Heat a large sauté pan or paella pan, coated with olive oil, over medium-high heat. Brown the vegetables in batches and sauté until caramelized. 2. Once the vegetables are browned, add them all to the pan; stir in the wine, saffron, rice, water, and sofrito. Stir to combine. Cook the mixture over medium heat until the rice begins to puff. 3. Add the remaining ingredients but do not stir. Continue cooking until the rice is tender. 4. Turn off the heat and cover the paella pan with a towel, letting it rest before serving to allow the flavors to meld.