{"id":5251,"date":"2016-06-01T12:49:21","date_gmt":"2016-06-01T16:49:21","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=5251"},"modified":"2016-06-01T12:49:21","modified_gmt":"2016-06-01T16:49:21","slug":"vegetarian-paella-by-bobby-flay","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2016\/06\/01\/vegetarian-paella-by-bobby-flay\/","title":{"rendered":"vegetarian paella by bobby flay"},"content":{"rendered":"<h4 class=\"ingredientsHeader\"><a href=\"https:\/\/mimbly.com\/wordpress\/?attachment_id=5252\" rel=\"attachment wp-att-5252\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-5252\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2016\/06\/download-300x120.jpeg\" alt=\"download\" width=\"300\" height=\"120\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2016\/06\/download-300x120.jpeg 300w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2016\/06\/download.jpeg 355w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/h4>\n<ul class=\"ingredientList\">\n<li class=\"ingredient\">3 tablespoons blended canola\/olive oil<\/li>\n<li class=\"ingredient\">cooked rice (see recipe below)<\/li>\n<li class=\"ingredient\">cooked mushrooms (see recipe below)<\/li>\n<li class=\"ingredient\">cooked kale (see recipe below)<\/li>\n<li class=\"ingredient\">3 large eggs<\/li>\n<li class=\"ingredient\">lemon (finely grated zest)<\/li>\n<li class=\"ingredient\">calabrian chile oil (see recipe below, to garnish)<\/li>\n<li class=\"ingredient\">saffron yellow pepper sauce (see recipe below, to garnish)<\/li>\n<li class=\"ingredient\">fried baby artichokes<\/li>\n<li class=\"ingredient\">kosher salt &amp; freshly ground black pepper (to taste)<\/li>\n<\/ul>\n<h4 class=\"ingredientsHeader\">COOKED RICE<\/h4>\n<ul class=\"ingredientList\">\n<li class=\"ingredient\">2 tablespoons canola\/olive oil blend<\/li>\n<li class=\"ingredient\">1 small finely diced Spanish onion<\/li>\n<li class=\"ingredient\">2 cups Spanish short grain rice (calaspara rice)<\/li>\n<li class=\"ingredient\">1 cup white wine<\/li>\n<li class=\"ingredient\">6 cups mushroom stock (recipe below, heated in a saucepan)<\/li>\n<\/ul>\n<h4 class=\"ingredientsHeader\">SAUT\u00c9ED MUSHROOMS:<\/h4>\n<ul class=\"ingredientList\">\n<li class=\"ingredient\">3 tablespoons olive oil<\/li>\n<li class=\"ingredient\">1 1\/2 pounds mixed mushrooms (oyster, shiitake, cremini mushrooms) chopped<\/li>\n<li class=\"ingredient\">2 shallots (finely diced)<\/li>\n<li class=\"ingredient\">2 cloves garlic (chopped to a paste)<\/li>\n<li class=\"ingredient\">kosher salt and freshly ground black pepper (to taste)<\/li>\n<li class=\"ingredient\">Mushroom Stock<\/li>\n<li class=\"ingredient\">1 tablespoon olive oil<\/li>\n<li class=\"ingredient\">1 small yellow onion (chopped)<\/li>\n<li class=\"ingredient\">1 small carrot (chopped)<\/li>\n<li class=\"ingredient\">1 small rib celery (chopped)<\/li>\n<li class=\"ingredient\">1 1\/2 pounds cremini mushrooms (coarsely chopped, stems included)<\/li>\n<li class=\"ingredient\">4 sprigs fresh thyme<\/li>\n<li class=\"ingredient\">6 sprigs fresh flat leaf parsley<\/li>\n<li class=\"ingredient\">8 whole black peppercorns<\/li>\n<li class=\"ingredient\">1 teaspoon kosher salt<\/li>\n<\/ul>\n<h4 class=\"ingredientsHeader\">SAUT\u00c9ED KALE<\/h4>\n<ul class=\"ingredientList\">\n<li class=\"ingredient\">2 tablespoons blended canola\/olive oil<\/li>\n<li class=\"ingredient\">1 bunch of kale (cut into 2-inch strips)<\/li>\n<li class=\"ingredient\">2 cloves garlic (finely chopped)<\/li>\n<li class=\"ingredient\">Kosher salt and freshly ground black pepper (to taste)<\/li>\n<\/ul>\n<h4 class=\"ingredientsHeader\">CHILE OIL<\/h4>\n<ul class=\"ingredientList\">\n<li class=\"ingredient\">\u00bc cup calabrian chiles (drained)<\/li>\n<li class=\"ingredient\">1 cup olive oil<\/li>\n<li class=\"ingredient\">kosher salt and freshly ground black pepper (to taste)<\/li>\n<li class=\"ingredient\">Saffron Yellow Pepper Sauce<\/li>\n<li class=\"ingredient\">pinch of saffron<\/li>\n<li class=\"ingredient\">1\/4 cup rice wine vinegar<\/li>\n<li class=\"ingredient\">1 clove garlic (chopped)<\/li>\n<li class=\"ingredient\">2 teaspoons Dijon mustard<\/li>\n<li class=\"ingredient\">1 teaspoon kosher salt<\/li>\n<li class=\"ingredient\">1\/8 teaspoon freshly ground black pepper<\/li>\n<li class=\"ingredient\">3 yellow bell peppers (roasted until soft, peeled, seeded and chopped)<\/li>\n<li class=\"ingredient\">1 teaspoon clover honey<\/li>\n<li class=\"ingredient\">1 cup blended olive\/canola oil<\/li>\n<li class=\"ingredient\">Fried Baby Artichokes<\/li>\n<li class=\"ingredient\">6 baby artichokes, trimmed (halved or quartered depending on how big)<\/li>\n<li class=\"ingredient\">canola oil<\/li>\n<li class=\"ingredient\">kosher salt<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li class=\"step\"><span class=\"direction\">Heat the oil in a 15-inch paella pan or cast iron skillet over medium heat. In a medium bowl, add the cooked rice and mushrooms and mix to combine. Add the rice mixture to the hot oil and press into an even layer on the bottom of the pan. Press down with heat-proof rubber spatula until the bottom begins to turn golden brown and crispy.\u00a0<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">Add the kale on.\u00a0 Make 4 shallow wells in the top of paella and crack 1 egg into each well. Cover paella pan with aluminum foil or another large pan. Cook paella over medium heat until egg whites are just set, about 5-7 minutes. Remove from heat.<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">Top the paella with fried artichokes, lemon zest and drizzle with chile oil and saffron sauce. Serve straight from the pan.<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">For the Cooked Rice: heat the oil in a large high-sided saut\u00e9 pan or medium Dutch oven.\u00a0 Add the onion and cook until soft, about 4 minutes.\u00a0 Add the wine and cook until reduced.<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">Add 2 cups of the stock and cook until reduced then begin adding 1\u00a0 cup of stock at a time and cook, stirring constantly, until the cook is al dente, about 30 minutes; season with salt and pepper.<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">For the Saut\u00e9ed Mushrooms: heat the oil in a large saut\u00e9 pan over high heat until it begins to shimmer.\u00a0 Add the mushrooms and cook until soft, about 5 minutes.\u00a0<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">Add the shallots and garlic and cook until the mushrooms are golden brown and dry, season with salt and pepper.<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">For the Mushroom Stock: heat oil in a large saucepan over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until softened, 5-7 minutes.\u00a0 Add cremini mushrooms, thyme, parsley, peppercorns, salt, and 8 cups cold water, bring to a boil and reduce to a simmer and cook for 30 minutes.\u00a0 Remove from the heat and let sit for 30 minutes longer.\u00a0<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">Strain stock into a clean saucepan and keep warm over low heat (you should have about 7 cups).<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">For the Saut\u00e9ed Kale: heat oil in large saut\u00e9 pan over high heat until it begins to shimmer.\u00a0 Add the kale and cook until crisp tender, add garlic, salt and pepper and cook until just cooked through, about 6 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">For the Calabrian Chile Oil: (Yields approximately \u00bd cup) combine chiles and oil in a food processor and process until smooth, season with salt and pepper and let sit at room temperature for 30 minutes. Strain through a mesh strainer into a bowl. Transfer to a nice cruet.<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">For the Saffron Yellow Pepper Sauce: combine the saffron, vinegar, garlic, mustard and salt and pepper in a blender and let sit for 5 minutes; blend until smooth<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">With the motor running, slowly add the oil and blend until emulsified; add the honey and blend for a few seconds longer. Taste for seasoning, adding more salt or pepper or vinegar, if needed.\u00a0 Transfer to a squeeze bottle.<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">For Fried Baby Artichokes: heat oil in a high sided pan to 350\u00baF.\u00a0 Fry the artichokes until golden brown and crisp.\u00a0 Transfer to a plate lined with paper towels and season with salt.<\/span><\/li>\n<li class=\"step\"><span class=\"direction\">Tips:<br \/>\n&#8211; The best part of paella is the crust on the bottom called the soccarat. The goal is to achieve a crispy, browned crust all the way around the bottom of the paella pan. Monitor heat and rotate the pan to prevent burning and even browning!<br \/>\n&#8211; Use store-bought mushroom stock for a short-cut!<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 tablespoons blended canola\/olive oil cooked rice (see recipe below) cooked mushrooms (see recipe below) cooked kale (see recipe below) 3 large eggs lemon (finely grated zest) calabrian chile oil (see recipe below, to garnish) saffron yellow pepper sauce (see &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2016\/06\/01\/vegetarian-paella-by-bobby-flay\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[699,698,7,700,17],"tags":[301,57,555,28,542,4,155,119,209,61,600,596],"class_list":["post-5251","post","type-post","status-publish","format-standard","hentry","category-bobby-flay","category-parlla","category-recipes","category-rice","category-vegetarian","tag-artichokes","tag-dijon-mustard","tag-eggs","tag-garlic","tag-kale","tag-main","tag-mushrooms","tag-olive-oil","tag-onion","tag-parsley","tag-veggie-stock","tag-yellow-bell-pepper"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5251"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5251\/revisions"}],"predecessor-version":[{"id":5253,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/5251\/revisions\/5253"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}