Recipe by Executive Chef Denise Roa (inspired by Georgeanne Brennan.)
Serves 12 (or halve recipe to serve 6)/ 1½ hours
Celebrate the garden’s colorful bounty without making a trip to the local seafood purveyor. Poblana peppers give this a Mexican flair.
- 1 tbsp. olive oil
- 1½ cups chopped onion
- 1 cup chopped fennel
- 1 cup chopped poblano peppers (no seeds, 1-inch pieces)
- 9 artichoke hearts cut in half
- 2 cups chopped oyster mushrooms (1-inch pieces)
- 1 tbsp. minced garlic
- ½ cup white wine
- 1 tsp. saffron
- 2 cups sundried tomatoes
- 2 cups quartered zucchini (bite-size pieces)
- 3 cups faro
- 7 cups vegetable broth (+1 cup additional)
- 1 tsp. sea salt
- 1 cup shelled fava beans or other seasonal beans
- 10 green olives
- ½ cup roasted red pepper, peeled and chopped into 1-inch pieces
1. Heat 15-inch-diameter paella pan. Add 1 tbsp. olive oil to hot pan. Add onion and sauté 3 minutes. Add fennel and sauté 1 minute. Add peppers and sauté 3 minutes. Add artichoke hearts, mushrooms, and garlic, sautéing 2-3 minutes.
2. Deglaze with ½ cup white wine. Add saffron. Stir in sundried tomatoes, zucchini, and faro.
3. Add veggie broth and bring to a simmer. Taste and season with salt. Stir occasionally, and add more liquid if necessary. (Faro can be stirred more often then rice as it is a hearty grain.)
4. Cook for 30 minutes until liquid is almost evaporated. Stir in fava beans, olives, and roasted red peppers. Cook an additional 10-15 minutes until Faro is tender and doubled in size.