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Vegetable Paella

Name: Vegetable Paella
Cook time: 60 min
Total time: 60 min
Cuisine: Spanish
Ingredients: 4 medium tomatoes peeled seeded and finely chopped; 0.5 pounds cauliflower bite size chunks; 0.25 pounds green beans cut into one inch peices; 6 Tablespoons of olive oil; 1 red bell pepper cored, seeded and chopped into one inch peices; 1 medium aubergine peeled and cut into ½ inch peices; 3 medium artichokes; 9 tender garlic shoots; 2 garlic cloves finely chopped; 6 cups vegetable stock; ½ teaspoon sweet pimenton (Spanish paprika) or mild chilli powder; 2 pinches saffron threads lightly toasted and ground; third a cup fresh or thawed frozen peas; 2 cups short or medium grain rice

Over a year ago 3,664 views

Cook: 60 mins

Spanish Main Course

Ingredients

4 medium tomatoes peeled seeded and finely chopped
0.5 pounds cauliflower bite size chunks
0.25 pounds green beans cut into one inch peices
6 Tablespoons of olive oil
1 red bell pepper cored, seeded and chopped into one inch peices
1 medium aubergine peeled and cut into ½ inch peices
3 medium artichokes
9 tender garlic shoots
2 garlic cloves finely chopped
6 cups vegetable stock
½ teaspoon sweet pimenton (Spanish paprika) or mild chilli powder
2 pinches saffron threads lightly toasted and ground
third a cup fresh or thawed frozen peas
2 cups short or medium grain rice

Accompaniment

Description

This is a recipe i learnt whilst on an exchange one summer from my friends mom in sunny Barcelona, its simple and cheap to make.

Method

1
1)In a 14-16 inch paella pan heat 4 tablespoons of olive oil over a medium heat. Add the aubergine and red pepper and cook until they begin to brown, about 5mins (This is my favourite part love the smell). Transfer to a plate, add the remaining two spoons of olive oil and add the green beans artichokes and cauliflower cook for 5 mins.

2)Lower the heat to medium low, add both garlics, the tomatoes and 2 pinches of salt and cook stirring from time to time until the tomato has darkened to a deeper shade of red and (the sofrito) is pasty, 10 to 15 mins. Add 1 cup of the stock and simmer until the liquid has evaporated and the vegetables are tender, about 10 mins.

3)Return the pepper and aubergine to the pan, sprinkle in the pimenton and safron and stir for a few seconds. Add the remaining 5 cups of stock and the peas and bring to the boil. Taste and add salt as required. Sprinkle in the rice with a wooden spoon probe the pan to make sure rice is spread out but do not stir again. Cook uncovered for 10 mins on high heat then reduce the heat to low and cook for a further 8 mins or until the liquid is absorbed and the rice has just a bite to it.

4) Remove from the heat, cover with paper towels and let rest for 5 mins before serving.

Finally dont forget to take the pan to the table to serve for effect and serve with a nice Spanish wine or beer (i reccomend estrella damm but thats up to you) Enjoy...