Name: Paella
Yield: Makes 8 to 10 servings
Cuisine: American
Ingredients: 1 cup Onion Broth; ½ red bell pepper, thinly sliced; 1 red onion, thinly sliced; 8 ounces hearts of palm, sliced into discs; Squeeze of fresh lemon or lime juice; 6 garlic cloves, minced; ¼ bunch cilantro (or 1 cup fresh sorrel); 4 Roma tomatoes, diced; ½ red bell pepper, including seeds, finely diced (reserve remaining half for Paella); Pinch saffron; Salt, to taste; Squeeze fresh lime juice; 3 cups arborio rice, rinsed; Black pepper, to taste; 2 cups Onion Broth; 5 tablespoons extra-virgin olive oil; 1 cup white wine; Capers, to taste; 14 ounces marinated artichoke hearts; 3 to 4 long king oyster mushrooms, stems cut into ½-inch-thick discs; 1 teaspoon saffron; ¼ teaspoon crushed rosemary; 8 ounces haricots verts (green beans); 1 tablespoon smoked paprika; ¼ bunch fresh parsley; 1 sprig rosemary; 2 poblano peppers, slivered; 2 ounces dried porcini mushrooms, rehydrated and drained

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Paella is a cornucopia of aromatics and satisfying bites. It needs time and adequate moisture to develop its coveted crust—the socarrat—on the bottom of the rice. It may be tempting to stir the paella, but let it sit—only adding more moisture if the dish dries out before the rice cooks. Although we’ve photographed this paella in a cast-iron pan, traditionally it is made in a paella pan, which is typically very thin and holds onto less heat than a cast-iron pan. Cooking with a cast-iron pan