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.