Eat Like a Star on Oscar Night

Oscar Paella

Yield: 1 serving

Sofrito

Ingredients

1/4 red pepper, diced

1/4 yellow pepper, diced

1 scallion, sliced very thin

1 garlic clove

1/4 red onion, diced

Place all ingredients into a sauté pan and cook slowly until the mixture has cooked down. It should begin to blend together forming a paste.

Vegetable Stock

Ingredients:

1/2 fennel bulb

1/2 pound corn

2 celery stalks

1 white onion

1/2 carrot

1 cup of canned plum tomatoes

3 scallions

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 teaspoon crushed red chili flakes

1 teaspoon saffron threads

1 teaspoon granulated garlic

1 teaspoon granulated onion

2 tablespoons Spanish paprika

Add enough water to cover all vegetables in the pot and bring to a boil. Simmer for 5 to 7 minutes.

Paella Topping

Ingredients:

Fava beans

Haricot verts

Diced leeks

English peas

Chopped parsley

Blanch all vegetables in the vegetable stock.

Strain the vegetable stock, and add Sofrito.

Using 2 ounces long grain rice (Uncle Ben's will do) and 4 ounces paella stock per single serving, cook for 15 to 17 minutes at 375 degrees inside the oven. When cooked, let the paella rest for 5 minutes before serving. To finish the dish, cover with the blanched vegetables.