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Paella can be as complicated or as simple as you desire. Yes, you can use a traditional paellera and create it over an open flame – or you can take out your trusty cast-iron skillet and try our simpler method. This vegan version bulks up the traditional rice dish with eggplant, bell peppers and cannellini beans. Bake in the oven for 30 minutes, then finish on the stovetop to create a lovely, crunchy socarrat. Get the recipe here (scroll to the end for stovetop and oven instructions).

 

-photo by Carmen Troesser

 

This article appears in February 2015.

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