Chef Daniel Klein’s Vegetarian Paella with Fennel and Artichoke Hearts
DANIEL'S BACK! Chef Daniel Klein of The Perennial Plate created this seasonally fresh vegetarian paella for you to experience in your kitchen! Order this recipe to receive an exclusive video of Chef Daniel's techniques and tips!
- Smoky vegetarian paella packed with vegetables, olives, and artichoke hearts finished with a squeeze of lemon.
- Learn more about Chef Daniel Klein in our interview: Chef Daniel Klein Interview
Chef Daniel’s version of this traditional Spanish dish was inspired by Chef Yotam Ottolenghi, but given a decidedly Midwestern twist. He’s added tender, locally grown veggies while still staying true to the technique where the socarrat – the tasty browned bottom of the rice – is the ultimate treat! Pair with a light & crisp Spanish wine – white, rosé or even a slightly chilled red – for the perfect summer meal.
The Perennial Plate is a two-time James Beard Award winning online weekly documentary series dedicated to socially responsible and adventurous eating. Chef and Activist, Daniel Klein and Filmmaker Mirra Fine are traveling the world exploring the wonders, complexities and stories behind the ever more connected global food system.
Cooking terms for this recipe
What you need
Large, deep sauté pan