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Roasted Root Vegetable Paella with Ancho Chiles

Roasted Root Vegetable Paella with Ancho Chiles
PREP TIME
10 min
COOK TIME
30 min
YIELDS
2 servings

Courtesy of Chef Jonathan Waxman for Montecito.

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Ingredients

2
cups paella rice
½
cup each carrots, rutabaga, parsnips, celery root and beets, all peeled and diced
½
cup reconstituted porcini mushrooms
1
Tbsp crushed ancho chiles, seeded and stemmed
1
Spanish onion, peeled and diced
3
cloves garlic, peeled and thinly sliced
16
threads saffron
16
leaves parsley
1
cup aioli
3
Tbsp olive oil
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Directions

Step 1

In a 2 quarts (1.8 L) pot, heat water to a rolling simmer with a pinch of salt. Par cook the vegetables in the order above, saving the beets for last; cook until al dente.

Step 2

Strain and reserve 4 cups of the cooking water.

Step 3

In a 12-inch paella pan or cast iron skillet that is enameled, heat 2 tablespoons olive oil. Sauté the cooked vegetables with the mushrooms for 2 minutes or until golden, then add the chili, onions and garlic; cook for 5 minutes. Remove the vegetables.

Step 4

Add the remaining olive oil and rice and season with sea salt. Cook until golden.

Step 5

Stir the vegetables into the rice add the saffron. Pour in 3 cups of the cooking water, bring to a boil, then let simmer uncovered over a medium flame for 15 minutes or until all the liquid has evaporated (do not stir; add more water if necessary.

Step 6

Let cool slightly and serve warm with grilled toast and the aioli. Garnish with parsley.

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My rating for Roasted Root Vegetable Paella with Ancho Chiles
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