New Vegetable Paella

Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Medium

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

One fall, several of Spain’s leading chefs traveled to California’s Sonoma Valley, where they prepared their specialties. One of the most interesting improvisations, on a very traditional theme, was the vegetable paella devised by Gil Martinez Soto, chef at the Restaurante Virrey Palafox in El Burgo de Osma, near Madrid.

Valencia or medium-grain rice works best in this sort of dish, because it absorbs flavors well and because its high starch content helps give the finished dish an almost creamy texture.

Ingredients

    Method