​Grilled Carrot Paella with Grilled Vegetables and Yellow Tomato Saffron Broth

Adapted from Dirt Candy: A Cookbook by Amanda Cohen, Ryan Dunlavey, and Grady Hendrix, published by Clarkson Potter.

Serves 4

The gorgeous saffron and gold colors in this celebration of carrots—one of the symbolic vegetables on the Rosh Hashanah table—are reminiscent of sunshine and coins, and therefore of good fortune. Amanda Cohen conjures deep flavors from all the vegetables in her paella: from the grilled ones to her workhorse aromatics, onions and garlic.

While the paella is quite simple to prepare, it does require two very easy Dirt Candy broths as building blocks. Start with them; both can be made up to a week ahead.



For the carrot stock

  • 4 cups sliced carrots
  • 1 cup roughly chopped yellow onion
  • 3 garlic cloves, chopped
  • 1 cup sliced celery

For the yellow tomato saffron broth

  • 2 tablespoons extra virgin olive oil 
  • 1 cup diced yellow onion
  • ¼ cup minced garlic
  • 1¼ teaspoons saffron
  • 6 cups roughly chopped yellow or red tomato
  • 1 tablespoon salt
  • 1 piece kombu (seaweed)
  • 3½ cups Carrot Stock

For the grilled carrots

  • 1 pound carrots, scraped and trimmed; cut medium to large carrots on the bias in long, thick slices; thin carrots can be left whole
  • ¼ cup extra virgin olive oil
  • 2 tablespoons grated lemon zest
  • 1 tablespoon salt
  • 2 tablespoons chopped garlic
  • 1 pound frozen baby artichokes, thawed and patted dry with paper towels
  • ½ pound chanterelle mushrooms, cleaned and quartered

For the paella

  • 1 cup canned tomatoes, with juice
  • 4 cups Yellow Tomato Saffron Broth
  • 2 cups Carrot Stock 
  • ¼ cup extra virgin olive oil
  • ½ cup diced yellow onion
  • ½ cup chopped garlic
  • 2 tablespoons chopped green olives
  • Salt
  • 2 cups bomba rice
  • 1 teaspoon sweet red paprika
  • 1 teaspoon smoked paprika
  • ¼ cup white wine
  • ½ cup chopped flat-leaf parsley


Make the Carrot Stock

Put all of the ingredients in a large pot with 8 cups of water. Bring to a boil over medium heat, reduce the heat, and simmer for 30 minutes.

Strain and let cool. Freeze for up to three months or store in the fridge for up to one week. (Makes 6 cups.)

Prepare the Yellow Tomato Saffron Broth

Warm the oil in a large pot over low heat. Drop in a single bit of diced onion and when it starts to sizzle, the oil is ready. Add the rest of the onions, and cook, stirring, until translucent. Add the garlic, and cook, stirring, until garlic is very soft. Add saffron and continue cooking and stirring for 2 minutes. 

Increase the heat to medium and add the tomato and salt. Cook, stirring occasionally, until the tomatoes start to break down, about 10 minutes. Add the kombu and stock. Bring to a simmer, turn the heat to low, and cook for 30 minutes. Remove from the heat and let cool slightly.

Working in batches, purée the mixture in a blender until smooth. Push through a chinois or very fine mesh strainer to make it silky. (The sauce will keep covered in the fridge for up to a week.)

Grill the vegetables

Boil the carrots in salted water until crisp-tender. Preheat the grill, if using. In a blender, purée olive oil, lemon zest, salt, and garlic until smooth. Then toss all the vegetables in a large bowl with the oil mixture until every piece is coated.

Lay the vegetables on the grill or in a preheated stovetop grill pan, one type of vegetable at a time, and cook until they have a slight char but are still firm, about 5 minutes.

Make the paella

Purée the canned tomatoes in a blender until smooth. In a pot over medium heat, simmer the Yellow Tomato Saffron Broth and Carrot Stock.

Warm the oil in a large pot over low heat. Add the onions, and cook, stirring, until translucent. Add the garlic, and cook, stirring, until garlic is very soft. Add the green olives and a pinch of salt; cook until heated through, about 2 minutes. Add the puréed tomatoes and cook until they break down into a loose paste, about 5 minutes. 

Stir in the rice and cook for 10 minutes. Add the paprikas and cook for 1 minute. Add the wine and cook until it’s evaporated, about 2 minutes. Stir in the parsley. Don’t stir the dish again.

Cover the pot, turn the heat down to low, and cook for 10 minutes. Then remove the pan from the heat and let stand, covered, for 10 minutes. 

To serve, place a scoop of rice in each diner’s bowl and arrange little stacks of the grilled vegetables attractively around it. Pour the hot Yellow Tomato Saffron Broth mixture into the bowl (not on the rice).