Courtesy of Chef Jonathan Waxman for Montecito.
Directions for: Roasted Root Vegetable Paella with Ancho Chiles
Ingredients
2 cups paella rice
cup each carrots, rutabaga, parsnips, celery root and beets, all peeled and diced
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
Directions
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.
2. Strain and reserve 4 cups of the cooking water.
3. In a 12-inch paella pan or cast iron skillet that is enameled, heat 2 tablespoons olive oil. Saut 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.
4. Add the remaining olive oil and rice and season with sea salt. Cook until golden.
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.
6. Let cool slightly and serve warm with grilled toast and the aioli. Garnish with parsley.
See more: Dinner, European, Hot and Spicy, Main, Mushrooms, Rice/Grain, Vegetables, Vegetarian