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

Difficulty: Medium

Time: 30-35 min

This dish is Gluten-Free & Vegan

Calories: 715 Fat: 8g Carbs: 68g Protein: 23g

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.

Daniel-Klein-w-chicken300

This recipe was designed by local chef:

Daniel Klein - The Perennial Plate of The Perennial Plate

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.

Ingredients

Spanish rice

Vegetable Broth Base

Sherry wine

Saffron

Smoked paprika

Cayenne pepper

Sugar snap peas

Garlic scapes

Young onions

Fennel

Lemon

Parsley

Artichokes

Kalamata olives

Featured Ingredient Partners:

fennel: Rebel Soil - Litchfield, MN

Bias slice Cutting or slicing on a diagonal angle

Bloom Allowing flavors to develop in a liquid

Simmer To stew gently below or just at boiling point.

Large, deep sauté pan

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Remove root ends from young onions and discard; then, bias slice keeping the green tops separate from the white bottoms. Mince young garlic bulbs. Cut stems into quarters and slice. Then, thinly slice green tops. Tear leafy fronds from fennel and set aside. Small dice fennel bulb avoiding the hard inner core. Then, thinly slice green fennel stems. Remove ends and string from sugar snap peas; then, bias slice in half. Remove Kalamata olives from package; slice into ¼” rounds. Remove artichoke hearts from package; then, cut in half. Dissolve vegetable broth base in 2 cups warm water. Cut lemon into eighths. Remove parsley leaves from large stems and discard stem; then, mince leaves leaves and any thin, tender stems. Place artichokes in small bowl with 1 tsp. oil, a pinch of salt and pepper; then, squeeze juice of half lemon slices. Toss and set aside.

Step 2: SAUTE VEGGIES

Heat 2-3 Tbsp. oil in a large deep sauté pan over medium heat. Add fennel stems & bulb, garlic scape stems & bulb, the white bulbs of the young onions and a pinch of salt and pepper, sauté 5-10 min until softened. Add cayenne, saffron, smoked paprika, turmeric and bay leaf; sauté 2-3 min until rice has toasted lightly and spices are aromatic.

Step 3: COOK PAELLA

Add sherry and simmer 30-60 sec; spread onto a flat level; then, add vegetable broth and stir gently. Bring to a boil, and reduce heat to very low. Cook 25-30 min without stirring until rice is cooked through and a crisp layer forms at the bottom Note: If the heat of your stove is uneven move the pan around periodically while cooking to get an even, crisp bottom.

Step 4: FINISH PAELLA

Add sugar snap peas and marinated artichoke hearts; gently stir the top layers of rice with the vegetables while cooking 1-2 min longer. Remove from heat.

Step 5: REST PAELLA

Cover pan with lid or aluminum foil and allow to rest 10 min until flavors have softened and incorporated. While paella is resting, set the table! Fluff with a fork. Once rested, garnish paella with young onion tops, kalamata olives, fennel fronds and parsley.

Step 6: PLATE YOUR DISH

Divide paella between two bowls, scarping and sharing the soccarat at the bottom. Serve with a wedge of lemon. Enjoy!