Mixed Vegetable Paella
To develop the socarrat, the crispy crust of rice that’s so integral to classic paella, check the edges with a spoon or offset spatula as it cooks. Once the stock is almost fully absorbed by the rice, begin checking more frequently; it can quickly go from golden brown to scorched. Take a cue from chef Peter Lee and serve the paella with grilled lemon wedges and on-the-vine cherry tomatoes.
Bomba rice is a short-grain rice that can absorb a large amount of liquid without bursting or becoming mushy. Find it at specialty stores or on amazon.com.
Robust, stone-fruited, Chenin Blanc.