Seasonal Vegetable Paella - Europa Village

Ingredients

• ½ cup Vegetable Base
• 1 Large Onion, diced
• 2 Large Stalks of Celery, diced
• 3 Large Carrots, diced
• 1 bunch of Leeks, diced
• 1 bunch of Parsley
• 2 bunches of Thyme
• 3 Bay Leaves
• 2 tsp Black Peppercorn
• 2 gallons Water
• 1 whole head of Garlic
• ¼ cup Porcini Mushroom-Infused Olive Oil
• ½ Yellow Onion, diced
• 1 Red Bell Pepper, diced
• 3 cloves Garlic, minced
• 2 cups Canned Diced Tomatoes
• 1 cup Arroz de Valencia
• 6 cups Vegetable Stock, or as needed
• 3 tsp Paella Blend
• 3 White Asparagus, cut in half
• A pinch of Saffron
• 2 tbsp Piquillo Peppers, sliced
• 3 Baby Zucchini, sliced & grilled
• 1 cup Green Beans, trimmed and cut into 1-inch pieces
• 1 cup Peas, fresh or frozen
• Fresh Parsley, chopped for garnish
• Lemon Wedges, for serving