Main Dish
Kathleen's Local Harvest Vegetable Paella
Kelley & Young
119 S Cloverdale Boulevard
Cloverdale, CA 95425
kelleyandyoung.com
- RECIPE YEAR: 2023
- RECIPE BY: Kathleen Kelley Young/ Erika Spencer-Singson
- YIELD: Serves 6
- PAIRS WELL WITH: Kathleen Rose
For this years recipe, we paid homage to our founder, Kathleen Rose Kelley Young, by marrying some of her favorites- food, wine, and local products. This is her long standing paella recipe, focusing on seasonal harvest vegetables, with smoked paprika that give the paella its traditional depth while the wine helps add a splash of acidity and zest that Kathleen was best known for.
Ingredients:
- 1 bunch swiss chard chopped
- 1 bunch kale chopped
- 1 medium winter squash small 1/2 inch cubes
- 8 ounces mushrooms (can use any kind) sliced
- 2 large sweet potatoes small 1/2 inch dice
- 3 cups brussels sprouts shredded
- 1 medium onion diced
- 1 tablespoon garden herbs-optional (rosemerry, thyme, sage) chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 2 teaspoons red pepper flakes
- 1 pinch saffron
- 1 cup crushed tomato
- 2 cups short grain rice- calasparra or bomba
- 1 quart vegetable stock
- 1/4 cup wine to deglaze
- 2 teaspoons salt and pepper (to season as needed)
- 1/2 cup parsley chopped, for garnish
- 2 each wedges lemons for garnish
Directions:
We liked to focus on fresh, locally sourced produce for our paella, so use your creativity and what's seasonally available to you, you don't have to use the specific vegetables listed.
Directions:
Wash and prep all vegetables according to recipe requirements. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Add onions, winter squash and sweet potatoes, caramelize until translucent before adding garlic and cooking for one minute. Add in garden herbs and red pepper/paprika, salt and pepper and cook for 15 seconds while stirring to bloom the spices. Add rice and toast for one minute, tossing until coated with spices and oil. Deglaze with wine. Add stock, crushed tomato add saffron, stir and bring to a boil. Once bubbling, layer mushrooms and brussels sprouts over surface, cover with tinfoil, reducing the heat and simmer for 20 minutes. Uncover and add in chard, kale, or whatever leafy greens you may be using, re-cover and cook 5 additional minutes, or until tender. Once done, toss paella to mix and incorporate the socarrat- (the crispy bottom of the paella that becomes caramelized and toasted on the bottom of the pan when it is cooking) Serve with lemon wedges and chopped parsley.
