Corn and tomato paella with saffron allioli
After years of making paella with chorizo, shellfish and often chicken, I decided to create a vegetarian version that I like just as much. This is a tasty meal perfect for eating with friends—meat-eaters, vegetarian, and vegan.
Serves 6-8
Saffron Allioli
Pinch of saffron
1 tablespoon lemon juice
2 garlic cloves, grated on a microplane zester
1 cup mayonnaise
Paella
3 tablespoons extra virgin olive oil
1 large white or yellow onion, diced
3 zucchini, quartered lengthwise and sliced
1 bunch scallions, thinly sliced
6 cloves garlic, minced
2 cups short-grain paella rice
2 teaspoons kosher salt
2 teaspoons pimentón
1/2 teaspoon crushed saffron threads
1 cup finely chopped fresh herbs, divided (any kind you like; I use a mix of thyme, basil, parsley, and/or tarragon)
3 ears corn, kernels removed
1 pint cherry tomatoes, halved
1 quart vegetable stock
1 lemon, cut into wedges
To make the allioli, crumble the saffron threads into the lemon juice, and let sit for 15 minutes, until the saffron blooms and colors the lemon juice. Stir the lemon juice, saffron, and garlic into the mayonnaise. Let it sit, refrigerated, for at least 1 hour so the flavors meld.
Heat your oven to 300°F. Heat the olive oil in a paella pan or very large ovenproof skillet over medium heat. Add the onions to the pan and sauté until they are translucent, about 4 minutes. Add the zucchini and sauté until they are softened, about 3 minutes. Add the scallion and garlic and cook until the garlic is fragrant, about 2 minutes.
Add the rice to the pan and stir to coat it in oil. Stir in the salt, pimentón, and saffron and let cook 1 minute. Stir in 3/4 cup of the chopped herbs, along with the corn and tomatoes.
Pour the stock into the pan, stir, and bring to a simmer. Reduce the heat and let the paella simmer for 18 minutes. Transfer the paella to the oven and bake for another 12 minutes. Taste it to make sure the rice is cooked; you may need another minute or so.
Return the paella to the stove over medium-high heat and cook for 2 minutes to develop a soccarat, (the crispy crust on the bottom). Top the paella with the remaining herbs and serve it with lemon wedges and allioli.