Good Morning America Recipes

Countdown to Oscars: Wolfgang Puck's Vegetable Paella

Make This Light and Tasty Treat In Your Kitchen!

Chef shows you how to cook the paella dish from the Oscar Governors Ball menu.
Difficulty: Easy
Cook Time: min


  • Sofrito (makes 1 serving)
  • Ingredients:
  • ¼ red pepper, small dice
  • ¼ yellow pepper, small dice
  • 1 scallion, whites sliced very thin
  • 1 garlic cloves
  • ¼ red onion
  • Vegetable Stock (makes 1 serving)
  • Ingredients:
  • ½ fennel bulb
  • ½ pound corn
  • 2 celery stalks
  • 1 white onion
  • ½ carrot
  • 1 cup of canned plum tomatoes
  • 3 scallions
  • 1 tbs. coriander seeds
  • 1 tbs. fennel seeds
  • 1 tsp. crushed red chili flake
  • 1 tsp. saffron threads
  • 1tsp. granulated garlic
  • 1 tsp. granulated onion
  • 2 tbs. cup Spanish paprika
  • Paella Topping
  • Ingredients:
  • Fava beans
  • Haricot verts
  • Diced leeks
  • English peas
  • Chopped parsley
  • Blanch all vegetables in the vegetable stock.
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: sofrito, green beans, peas, parsley, rice

    Course: Brunch, Main Course, Party Platter

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