People are often mystified by paella and I get it - it’s a huge pan of food and the expectation of a crispy bottom and done rice is well, intimidating! Here’s the secret, use your oven.
In a large paella pan heat a few tablespoons olive oil and sauté 6 sliced shallots and 1 head of garlic that’s been minced. Cut the following ingredients into bite-sized pieces and add, 1 bunch asparagus, 2 jars of artichokes, 2 lb. baby eggplant and 1 bag of frozen peas. Cook all vegetables until they’re just tender and add your 2 1/2 lb. Spanish rice, toasting as you would for risotto. Slowly add your liquid, in total you’ll use about 2 1/2 quarts of low sodium vegetable stock, and stir - again as you would risotto - until rice is just softened. Season throughout with salt. Add remaining liquid and 2-3 large pinches of saffron and then pop it into the oven to bake. Bake for 20-25 minutes until rice is set and the bottom is crispy, all liquid will be evaporated.
To serve, drizzle with more extra virgin olive oil and sprinkle with chopped parsley.