Two-time James Beard award winning Chef-Partner Guillermo Pernot of Cuba Libre Restaurant & Rum Bar shares his special Grilled Vegetable Paella recipe with Ecophiles. Chef Pernot is credited for introducing Nuevo Latino cuisine to Philadelphia and his passionate and flavorful cuisine is a culinary dedication to his roots. Born in Argentina, Pernot and his wife, who is Cuban and who is related to the third President of Cuba.
This Vegetable Paella recipe includes broccoli, zucchini, cauliflower, leeks, eggplant, wild mushrooms, artichoke hearts, saffron long grain rice, asparagus and roasted piquillo pepper salad.
Chef Guillermo says, “This signature vegetarian paella at Cuba Libre always reminds me of barbeques and outdoor celebrations because of the great charred flavors from the grilled vegetables. This dish is a delicious, healthy, and fantastic way to achieve really robust flavors with vegetables, plus everyone loves paella!” We couldn’t agree more.
Grilled Vegetable Paella Recipe
Ingredients:
½ cup broccoli florets
½ cup cauliflower florets
2 leeks
1 eggplant, cut into ⅓ inch planks
1 zucchini, cut into ⅓ inch planks
4 crimini mushrooms, slicked thick
1 ear corn, shucked
1 red pepper, roasted, peeled and seeded
1 cup roasted garlic oil
3 tbs fresh thyme, picked and chopped
2 bay leaves
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3 tbs olive oil
2 tbs margarine
3 garlic cloves, minced
½ red onion, diced
1 poblano pepper, minced
2 bay leaves
1 cup bomba rice
1 cup white wine
1 tsp saffron
4 cups vegetable stock
Directions:
Blanch the broccoli, cauliflower and leeks for one minute. Toss all the vegetables with the garlic oil and the herbs. Set aside for a couple of hours.
Grill all the remaining vegetables until lightly charred. Cut all the vegetables into bite size pieces.
Heat olive oil and margarine in a sauce pan. When it begins to foam, add the garlic, onions and poblanos. Sautee for 5 minutes.
Add rice and season with salt and pepper. Stir until rice is well coated.
Add wine and cook until the liquid has reduced by half.
Add saffron and 3 cups of stock. Cook until rice is al dente. Remove the rice and cool it immediately.
Place it in a large bowl, fold in vegetables and cool. Use the rest of the stock to reheat.
ALSO CHECK OUT SOME OF OUR OTHER FABULOUS VEGETARIAN RECIPES:
Chef’s Special: Healthy Quinoa Pulao Recipe with a delicious Twist