Countdown to Oscars: Wolfgang Puck's Vegetable Paella
Make This Light and Tasty Treat In Your Kitchen!
For The Sofrito
Place all ingredients into a sauté pan and cook slowly until it has cooked down. It should begin to blend together almost forming a paste.
For The Vegetable Stock
Add enough water to cover all vegetables in the pot and bring to a boil. Simmer for 5 to 7 minutes.
Strain the vegetable stock and add Sofrito to make the rice. Using 2 ounce, long grain rice (Uncle Ben's will do) and 4 ounces of paella stock per single serving, cook for 15 to 17 minutes at 375°F inside the oven. When cooked, let the paella rest for 5 minutes before serving. To finish the dish, cover with the blanched vegetables.
This recipe was styled by chef Karen Pickus for Good Morning America.