New Vegetable Paella

Preparation info

  • Makes


    • Difficulty


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.