KANSAS CITY, MO — Each year, over 150 Kansas City restaurants come together for a great cause. 2019 Restaurant Week is officially here, and La Bodega is cooking up some delicious Paella Huertana to celebrate. Owner James Taylor and Executive Chef Farriss Saadah give us a preview. Restaurant Week is going on now through January 20.
Paella Huertana (Vegetarian Paella)
2 oz. zucchini
2 oz. yellow squash
2 oz. eggplant
1 tsp. minced garlic
1/2 c. prepared sofrito
¼ c. peas
12 oz. bomba rice
1/4 c. saffron broth
1 tbsp. goat cheese
1 artichoke heart
1 piquillo pepper, quartered
1 tsp. minced parsley
Heat skillet over medium high heat, add zucchini, yellow squash and eggplant, season with salt and pepper.
Cook, stirring occasionally until vegetables start to brown.
Add garlic and cook 30 seconds or so until garlic is fragrant.
Add sofrito and cook until warmed through and liquid has begun to evaporate.
Add rice, peas and saffron broth, season with salt and pepper, toss to combine well and heat through.
Transfer to a preheated paella pan, garnish with artichoke heart, goat cheese and piquillo peppers, dust with Spanish paprika.
Place in 425 degree oven. Cook 10-15 minutes until a nice golden crust has formed on the bottom of the pan and paella is hot.
Remove from oven garnish with chopped parsley and serve.