Ingredients

• Olive oil to cook
• 4 cups basmati rice
• 5 minced large shallots
• 1 tablespoon garlic
• 1 heaping tablespoon minced ginger
• Salt and black pepper to taste
• 1/2 tablespoon turmeric
• 6 cups vegetable stock
• 4 cups mixed grilled vegetables, 1/2-inch dice (1 zucchini, 1 eggplant, 1 red bell pepper, 1 large red onion, 1 fennel, 1/4-inch thick sliced and grilled with olive oil, salt and pepper)
• 1 bunch Thai basil (2 cups picked leaves)
• 3 heirloom tomatoes, julienned, different types and colors if possible
• 1 red onion, sliced
• 1 minced jalepeno
• 1/4 cup balsamic vinegar
• 1 tablespoon Chinese black vinegar
• 1/4 cup extra virgin olive oil
• Salt and black pepper to taste

Instructions

1. In a hot oven-proof skillet coated with olive oil, saute rice, shallots, garlic and ginger for 4 to 6 minutes. Season. Add turmeric and stir for 2 minutes. Add stock and vegetables and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning.;
2. In a bowl, combine everything and season. Check for flavor and set aside at room temperature.
3. PLATING: Serve the paella in the skillet drizzled with the slaw on top.