Paella by Candle 79

Serves 6

2 ears of fresh corn, husked 
1 1⁄4 teaspoons saffron 
1 cup hot water
3 tablespoons extra-virgin olive oil
1⁄2 pound oyster mushrooms, stemmed and chopped
2 1⁄2 teaspoons sea salt, plus more for sautéing
Freshly ground pepper
1⁄2 cup chopped white onion
2 cloves garlic, thinly sliced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 1⁄4 teaspoons smoked paprika
1 cup chopped cauliflower florets
1 cup chopped tomatoes
3 to 4 cups vegetable stock
2 cups Valencia or Arborio rice 
1 cup ground seitan sausage, cut diagonally into 1-inch pieces
1⁄2 cup chopped scallions, white and green parts (optional)
Lemon wedges, for garnish

Using tongs, hold the corn over a gas flame and cook, turning, until nicely charred. When cool enough to handle, cut the kernels off the cobs and set aside. 

Soak the saffron in the hot water for at least 15 minutes.

Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat. Add the mushrooms, season with salt and pepper, and sauté for 5 minutes. Transfer to a large bowl and set aside.
Using the same pan, heat another 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, bell peppers, and 1 teaspoon of the smoked paprika and sauté until just tender, about 3 minutes. Add the corn, cauliflower, and tomatoes and cook, stirring occasionally, for about 5 minutes. Remove from the heat and add to the mushrooms.

Heat the stock in a saucepan and hold it at a simmer. Heat the remaining tablespoon of olive oil in a soup pot or traditional paella pan over medium heat. Add the rice and stir until well coated, about 30 seconds. Add the salt and the saffron water and cook, stirring, until it is absorbed. Add 1⁄2 cup of the simmering stock to the rice and cook, stirring, until the rice has absorbed it all. Continue adding the liquid in 1⁄2-cup increments and stirring until the rice has absorbed it, until the rice is tender, not mushy, and retains its bite, 25 to 30 minutes.

To get the socarrat, or caramelized crust on the rice, uncover the pot and increase the heat to high. Cook until the rice crackles and smells toasty, being careful not to burn it. Add the mushroom mixture and sausage and stir. Cook over medium heat, scraping the bottom of the pot so the rice doesn’t stick, for about 3 minutes.

Remove from the heat, cover with a kitchen towel, and let rest for 10 minutes. Taste and adjust the seasonings if necessary.

Sprinkle the paella with the remaining 1⁄4 teaspoon of smoked paprika and the optional scallions.

Garnish with the lemon wedges and serve.

Reprinted with permission from Candle 79 Cookbook. Photo by Rita Maas.

View article: "The Beautiful Belief of Candle 79."

Black Bean-Chipotle Burgers by Candle 79

Makes 6 to 8 burgers

1 1/2 cups dried black beans, rinsed and picked over
1-inch piece of kombu
2 cups chopped yellow onions
1 teaspoon chipotle chile powder
3 bay leaves
2 teaspoons salt 
Pinch of freshly ground pepper
1 1/2 cups brown rice
3 cups water
1 tablespoon extra-virgin olive oil, plus more as needed
1 cup raw pumpkin seeds
1 tablespoon smoked paprika
6 to 8 burger rolls
1 red onion, thinly sliced (optional)
Avocado slices, for serving (optional)

Put the beans in a saucepan or bowl and add cold water to cover by about 2 inches. Cover and soak for at least 6 hours or overnight in the refrigerator. Drain and rinse. 

Put the beans, kombu, onions, chipotle powder, bay leaves, 1 teaspoon of the salt, and the pepper in a large saucepan. Add water to cover by 3 inches and bring to a boil. Decrease the heat, cover, and simmer until the beans are tender, about 1 1⁄2 to 2 hours. Most of the liquid should be absorbed by the beans, but add a bit more water if they seem too dry. Drain the beans, reserving the cooking liquid. Discard the kombu and bay leaves.

Meanwhile, put the rice and a pinch of salt in a saucepan and add the water. Bring to a boil, then decrease the heat, stir once, cover, and simmer until all of the water is absorbed and the rice is tender, 35 to 40 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Heat the olive oil in a sauté pan over medium-high heat. Add the pumpkin seeds, paprika, and the remaining 1 teaspoon of salt and season with pepper. Cook the pumpkin seeds, stirring and shaking the pan, until they are lightly toasted, 3 to 5 minutes. Set aside to cool.

Combine the rice, beans, and pumpkin seeds in a large bowl. Transfer half of the mixture to a food processor fitted with the metal blade and process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture moist enough to stick together. Return the mixture to the bowl, mix everything together, and form patties about 31⁄2 inches in diameter and 1 inch thick. 

To bake the burgers, preheat the oven to 350°F. Brush a baking sheet with olive oil and put the burgers on it. Brush the burgers with oil and bake until browned, 20 to 30 minutes, turning the burgers halfway through cooking. To pan-fry the burgers, coat a sauté pan with olive oil and heat the pan over medium heat. Add the burgers and cook for about 4 minutes per side. 

To grill the onion slices, lightly brush with olive oil and sauté them in a sauté pan over medium-high heat, 2 minutes per side.

Serve the burgers on toasted burger rolls with the onion slices and avocado slices, if desired.

Reprinted with permission from Candle 79 Cookbook. Photo by Rita Maas.

View article: "The Beautiful Belief of Candle 79."