New Year’s Eve Paella

A few years ago I decided to start my own “New Year’s Day Tradition” - a Champagne & Paella Party. This year I had a change of plans & made paella for NYE.

I didn’t have the “party” but opened it up for anyone who might want to drop by. My recipe this year came from my newly acquired & quickly beloved Candle 79 Cookbook, which was a Christmas gift from my darling Mom (I gave her a copy as well).

One of the first recipes I opened to when thumbing through the book was their Paella. I was ready to try something new & couldn’t wait to dive into this one. The recipe was a labor of love & certainly more involved than the Paella’s I’ve made in years past. Save this one for when you have the time & really want to dazzle your guests. It’s worth it, but know you’ll need to carve out quite a bit of time for all the chopping, sautéing, stirring, etc. This recipe is packed full of colorful, glorious vegetables - red & green peppers, roasted corn, cauliflower, oyster mushrooms, garlic & onions. I wanted to make this super special, so most veggies were local from the Farmers’ Market, with the exception of the corn & mushrooms, & all were organic. I am so lucky to live in Southern Cal, where you can find so many veggies in season all year. I swapped out white cauliflower for my favorite Romanesco but followed the recommendation of using Field Roast sausage.

CANDLE 79's VEGETABLE PAELLA

Author: Angel Ramos (Reprinted with permission)

Recipe Type: Main Dish, Rice, Holiday

Cuisine: Vegan

Serves: 6

INGREDIENTS

• 2 ears of fresh corn, husked

• 1 1⁄4 teaspoons saffron

• 1 cup hot water

• 3 tablespoons extra-virgin olive oil

• 1⁄2 pound oyster mushrooms, stemmed and chopped

• 2 1⁄2 teaspoons sea salt, plus more for sautéing

• Freshly ground pepper

• 1⁄2 cup chopped white onion

• 2 cloves garlic, thinly sliced

• 1 red bell pepper, seeded and chopped

• 1 green bell pepper, seeded and chopped

• 1 1⁄4 teaspoons smoked paprika

• 1 cup chopped cauliflower florets

• 1 cup chopped tomatoes

• 3 to 4 cups vegetable stock

• 2 cups Valencia or Arborio rice

• 1 cup ground seitan sausage, cut diagonally into 1-inch pieces

• 1⁄2 cup chopped scallions, white and green parts (optional)

• Lemon wedges, for garnish

INSTRUCTIONS

1. Using tongs, hold the corn over a gas flame and cook, turning, until nicely charred. When cool enough to handle, cut the kernels off the cobs and set aside.

2. Soak the saffron in the hot water for at least 15 minutes.

3. Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat. Add the mushrooms, season with salt and pepper, and sauté for 5 minutes. Transfer to a large bowl and set aside.

4. Using the same pan, heat another 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, bell peppers, and 1 teaspoon of the smoked paprika and sauté until just tender, about 3 minutes. Add the corn, cauliflower, and tomatoes and cook, stirring occasionally, for about 5 minutes. Remove from the heat and add to the mushrooms.

5. Heat the stock in a saucepan and hold it at a simmer. Heat the remaining tablespoon of olive oil in a soup pot or traditional paella pan over medium heat. Add the rice and stir until well coated, about 30 seconds. Add the salt and the saffron water and cook, stirring, until it is absorbed.

6. Add 1⁄2 cup of the simmering stock to the rice and cook, stirring, until the rice has absorbed it all. Continue adding the liquid in 1⁄2-cup increments and stirring until the rice has absorbed it, until the rice is tender, not mushy, and retains its bite, 25 to 30 minutes.

7. To get the socarrat, or caramelized crust on the rice, uncover the pot and increase the heat to high. Cook until the rice crackles and smells toasty, being careful not to burn it. Add the mushroom mixture and sausage and stir. Cook over medium heat, scraping the bottom of the pot so the rice doesn’t stick, for about 3 minutes.

8. Remove from the heat, cover with a kitchen towel, and let rest for 10 minutes. Taste and adjust the seasonings if necessary.

9. Sprinkle the paella with the remaining 1⁄4 teaspoon of smoked paprika and the optional scallions. Garnish with the lemon wedges and serve.

This turned out pretty amazing, but who would expect any less from Candle 79? The smoked paprika & saffron gave the dish a delicate, yet complex flavor profile, while there was richness from the rice, balanced by the fresh crisp vegetables. The squeeze of lemon adds another layer of beautiful brightness. Here is to a lovely new tradition. Happy New Year!

To add to the celebration I made some Pink Champagne Cupcakes following this recipe. These cupcakes were light, airy & utterly divine. A hint of strawberry syrup in the frosting gave it a pretty pink hue & extra burst of flavor. Love at first bite.