I made the paella with the SteamCrisp corn, and it was delicious! I sauteed cauliflower, kohlrabi, golden beets, and shallots. Then I added some partially cooked arborio rice and some extra mushroom stock. After folding it together, I added one can of SteamCrisp Mexicorn, because it had bell peppers, ingredients that show up in some paella recipes. I folded this all together and then baked it in the oven for 30 minutes. Pretty good. Needed more salt. And colour.

The corn was fairly crisp and pleasant, but since I’d baked it for thirty minutes, I think the corn eventually became soft. I bet it would go pretty well folded in just before serving rather than baking in for a long time. I also think that to actually make paella, I would need to add saffron, tomatoes, and beans. My colleague, Aaron, made a killer paella in a pressure cooker and finished it on the stove. Very good! I guess I’ll ask him for his recommendations.