Story & photos by Linda Kissam | Recipe compliments of Executive Chef Steve Pickell, Café Champagne at Thornton Winery
Cafe Champagne's Executive Chef Steve Pickell preparing to cook vegetarian Paella
Paella is a traditional dish of Spain. Its home is Valencia, but variations exist throughout the different Spanish provinces. A vibrant mixture of saffron-flavored rice and various meats, seafood, and vegetables the name comes from the “paellera,” the flat, round pan in which it is cooked. Traditionally, the paella is cooked out of doors, over a wood fire. In the US this dish is generally made in a very large pan using an outdoor BBQ or stove.
Today’s pairing is a vegetarian version of paella. Chef Steve Pickell says, “We’re building flavors with this vegetable-only version. It’s a rich dish everyone will enjoy.” And a colorful dish too, fit for any table any time of the year.
Visit Thornton Winery and Cafe Champagne year round, 365 days a year in beautiful Wine Country Temecula, located in Southern California, 60 minutes from San Diego, LA, and Palm Springs.
Pair with Thornton 2010 Viognier ($18): A popular Rhone-style varietal showcasing a flowery, perfume-like nose with rich honey suckle flavors and crisp acidity. Purchase at the winery or online.
Vegetarian Paella, courtesy of Chef Steve Pickell
Vegetarian Paella | Serves 2-4
Ingredients:
3 Tbl. olive oil
1/2 Spanish onion finely chopped
1 small red pepper cut into strips
1 small yellow pepper cut into strips
1/2 fennel bulb cut into strips
2 cloves garlic crushed
2 bay leaves
1/4 tsp smoked paprika
2 cloves garlic crushed
2 bay leaves
1/4 tsp smoked paprika
1/2 tsp turmeric
1/4 tsp. cayenne pepper
1 cup short grain rice
6 Tbl. sherry
1 tsp saffron threads
Sea salt
2 cups vegetable stock
3/4 cup shelled fava beans
12 plum tomatoes halved
6 artichokes hearts marinated in oil
15 pitted kalamata olives
2 Tbl. rough chopped parsley
4 lemon wedges
Directions:
Heat up the olive oil in a paella pan or a large shallow skillet, and gently fry the onion slices about 5 minutes. Add the peppers and fennel and saute 5 more minutes. Add the garlic and cook 1 minute.
Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly before adding sherry and saffron threads. Cook for about a minute or two, then add the stock and 1/3 tsp. salt. Reduce the heat to medium, cook gently for about 20 minutes or until most of the liquid is absorbed by the rice. Do not cover or stir rice during cooking.
Remove the paella from the heat. Scatter the tomatoes, artichokes and fava beans over the rice.
Cover the pan with foil and let rest for 10 minutes.
Remove foil sprinkle with olives and parsley and serve with lemon wedges.
