Wednesday, October 3, 2012

Around the Globe: Vegetarian Paella

Cabo San Lucas is truly paradise.  However, a long beach vacation without any activities can get a bit boring.  That's why the Esperanza resort offers free vegetarian cooking classes for their guests to enjoy.  Chef Gonzalo Cerda showed us his recipe for Vegetarian Paella. 


Brown rice 2 ½ cups

White onion ½ each (chopped))

Red Onion ½ each (chopped)

White wine 1 cup

Garlic 2 cloves (sliced)

Vegetable broth 8 cups

Rosemary 2 sprigs

Bay leaf 2 leaves

Thyme 4 sprigs

Olive oil ½ cup

Saffron 1 tsp

Paprika 1 tbsp

12 Baby carrots (cut in half and blanched)

8 pieces Asparagus (cut in half and blanched)

Green beans ½ cup (cut in half and blanched)

Red bell-pepper ½ cup (cut in julienne)

Green bell-pepper ½ cup (cut in julienne)

Yellow bell-pepper ½ cup (cut in julienne)

Eggplant ½ each (chopped in cubes)

Zucchini 1 each (chopped in cubes)

Mushrooms ½ cup (sliced)

Cherry tomatoes 12 each (cut in half)

Fennel 1 each (chopped in cubes)

Celery 1 stick (chopped in cubes)

Peas ½ cup

Broccoli ½ cup (cut in small portions)

Cauliflower ½ cup (cut in small portions)

Corn ½ cup

Bok-Choy 1 each (cut in half and blanched)

Artichokes 2 each (cut in quarters)

Salt to taste

Pepper to taste

Lime Juice 1 each (use only the juice)


Put oil in the “paella” pan, wait for it to warm, then add rosemary, thyme, bay leaf and garlic, leave them by a few seconds so they can release its aromas and flavors.

Add the onions, then rice, keep the heat in low temperature, once the rice is transparent, add the saffron and paprika, then pour the white wine and let reduce alcohol for a few seconds (do not let the rice brown too much or sticking).

Then add all the other ingredients, mix well, season to taste and then pour the vegetable broth, completely covering the surface, place aluminum foil on top of the preparation, covering the pan completely, this will generate a steamer.

Always keep the heat in very low temperature.

Always check if the preparation need some more vegetable broth.

Cook until rice is “al dente”, then take out from the heat and serve in the table as a family style.


Stay tuned to see how to make it on Capital Cooking's Mexican Adventure! 

Photos by Emily Clack


im said...

can you recommend a substitute for the wine?

Lauren DeSantis said...

Yes, you can always just use more vegetable stock.