Chef Brian gave me the option of using bomba rice or jasmine rice for Week 3, Meal 3: Vegetarian paella, but I really wanted the bomba to keep this as authentic as possible.
Lucky for me, Dave was willing to take me on a whim to La Espanola Meats in Harbor City to pick up the rice and nosh on some righteous paella. Theirs came with a charcuterie plate (with marinated olives I’m still dreaming about) and was packed with rabbit, chorizo, chicken and shrimp. It’s only served on Saturdays and if you’re anywhere close, you need to check it out.
But for the finale to our vegetarian menu, we’re ditching the meat and piling on the veggies. Everything is fresh, yet I’d file it under “stick to your ribs” because it’s so filling.
Follow the jump for the recipe and the how-to.
