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