VEGETABLE PAELLA INSTITUTIONAL
Servings: 10 (Approx. 302 g per serving)
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
Allergens:
No major allergens identified from the listed ingredients;
verify packaged ingredient labels before service.
Paella originated in Valencia, Spain, where rice is traditionally cooked in a wide, shallow pan so the grains absorb a seasoned cooking liquid while developing concentrated flavor. This vegetable version adapts that approach for institutional production in a gastronorm tray. In this recipe, EAT THE TRUTH Concentrated Light Stock is combined with hot water, then added to the roasted rice and vegetables to deglaze the tray and support braising-style absorption cooking. EAT THE TRUTH brings depth and complexity to the dish without relying on animal proteins, reinforcing the savory character of the vegetables, tomato, mushrooms, artichokes, beans, and saffron.
| Ingredients | Quantity |
|---|---|
| EAT THE TRUTH Concentrated Light Stock | 60 g |
| Olive Oil | 160 g |
| Bomba Rice | 400 g |
| Frozen Broccoli | 150 g |
| Frozen Cauliflower | 150 g |
| Frozen Mushrooms | 150 g |
| Frozen Green Peas | 100 g |
| Canned White Beans | 100 g |
| Canned Artichokes | 300 g |
| Tomato Paste | 40 g |
| Frozen Crushed Garlic | 10 g |
| Saffron | 0.2 g |
| Water | 1400 g |
Instructions
- Preheat the oven to 200°C. Prepare a standard-size gastronorm tray. Drain the canned white beans and canned artichokes. Cut the cauliflower, mushrooms, broccoli, and artichokes into evenly sized pieces if required for consistent cooking.
- Combine the water and SHO - Concentrated Light Stock in a pot. Bring to a gentle simmer and keep hot.
- Add the olive oil, Bomba rice, broccoli, cauliflower, mushrooms, green peas, white beans, artichokes, tomato paste, crushed garlic, and saffron to the gastronorm tray. Mix thoroughly so the rice and vegetables are evenly coated.
- Place the uncovered tray in the preheated oven and roast at 200°C for 15 minutes.
- Carefully pour the simmering stock mixture evenly over the roasted rice and vegetables. Stir once, scraping the base of the tray to release the concentrated roasted flavors and distribute the rice evenly.
- Return the uncovered tray to the oven and cook at 200°C for approximately 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the tray from the oven and rest for 5 minutes before serving. Fluff or gently loosen the rice only as needed to preserve its structure.
Notes
Keep the stock mixture hot before adding it to the tray so the oven temperature and rice cooking
process are not interrupted.
