Roasted Root vegetable Paella with Ancho Chiles
Ingredients:
- 2 cups Paella rice
- 1/2 cup each, diced and peeled carrots, rutabaga, parsnips, celery root & beets
- 1/2 cup reconstituted porcini mushrooms
- 1 tbsp crushed ancho chilies (seeded and stemmed)
- 1 Spanish onion (peeled and diced)
- 3 cloves garlic (peeled and sliced thinly)
- 16 threads of saffron
- 16 leaves of parsley
- 1 cup aioli
- 3 tbsp olive oil
Directions:
- In a 2 quart pot, heat water to a rolling simmer with a pinch of salt. Par cook the vegetables in the order above, save the beets for last, cook until al dente.
- Strain and reserve 4 cups of the cooking water.
- In a 12 inch paella pan or cast iron skillet that is enameled, heat 2 TB olive oil. Saute the cooked vegetables with the mushrooms for 2 minutes or until golden, then add the chili, onions and garlic, cook for 5 minutes. Remove the vegetables.
- Add the remaining olive oil, add the rice, season with sea salt, cook until gold,.
- Stir the vegetables into the rice add the saffron. Pour in 3 cups of the cooking water, bring to a boil, then let simmer uncover over a medium flame for 15 minutes or until all the liquid has evaporated (do not stir, add more water if necessary .
- Let cool slightly and serve warm with grilled toast and the aioli. Garnish with parsley.