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Seasonal Vegetable Paella

Vegetable Stock Ingredients


½ cup Vegetable Base
1 Large Onion, diced
2 Large Stalks of Celery, diced
3 Large Carrots, diced
1 bunch of Leeks, diced
1 bunch of Parsley
2 bunches of Thyme
3 Bay Leaves
2 tsp Black Peppercorn
2 gallons Water
1 whole head of Garlic

Paella Ingredients


¼ cup Porcini Mushroom-Infused Olive Oil
½ Yellow Onion, diced
1 Red Bell Pepper, diced
3 cloves Garlic, minced
2 cups Canned Diced Tomatoes
1 cup Arroz de Valencia
6 cups Vegetable Stock, or as needed
3 tsp Paella Blend
3 White Asparagus, cut in half
A pinch of Saffron
2 tbsp Piquillo Peppers, sliced
3 Baby Zucchini, sliced & grilled
1 cup Green Beans, trimmed and
cut into 1-inch pieces
1 cup Peas, fresh or frozen
Fresh Parsley, chopped for garnish
Lemon Wedges, for serving

Vegetable Stock Instructions

  1. Preheat skillet and add light oil; enough to start caramelizing the vegetables. Once all vegetables are roasted, add aromatics to the skillet and start to fill with the water. Add the vegetable base. Bring to a boil, then reduce to a simmer. Strain from skillet into a food storage container.

Paella Instructions

  1. In the paella pan or skillet, heat olive oil over medium heat. Add the diced onion, garlic, and red bell pepper, cooking until softened.
  2. Add canned tomatoes and simmer for two minutes. Add rice, paella blend, and saffron. Stir well to coat the rice with the oil and vegetables. Pour in the vegetable broth and bring to a boil. Then, simmer for about 30 minutes constantly stirring. Add vegetable broth as needed. Stir in the grilled baby zucchini and green beans for about 5 minutes until they start to soften.
  3. When the rice has absorbed most of the liquid and is tender, remove from heat. Add Piquillo peppers, green peas, and white asparagus to the top of the paella. Cover with a clean kitchen towel and let sit for 5 minutes.
  4. Garnish with fresh parsley and serve with lemon wedges.

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