Paella Vegetariana Food

AN AMAZING VEGETARIAN PAELLA

Steps:

• Preheat oven to 300°F. Heat the olive oil in a large (11 1/2-inch skillet) over medium heat- if you don't have a skillet that large, use a 9 1/2-inch skillet and cut the recipe in half. Sauce the carrots, scallions (or spring onions), until translucent. Stir in the garlic, and let it cook a little longer. Add the rice, stir well, and cook until the grains are also translucent, a few minutes - be mindful to not allow the rice to burn. Stir in the sofrito. Add the paprika. Crush the saffron with your fingers, and add that as well.
• Stir in the vegetables, pour the hot broth over all of it, stir, and bring to a moderate simmer. No more stirring allowed. Simmer for exactly 17 minutes. Set a timer. Taste the broth and re-season if necessary.
• Move the paella to the oven and bake for another 12 minutes. Remove, and if you want to try to get a bit more crust on the base of your paella, and you're confident your paella won't burn, return the paella to a burner for another minute or so. Remove from heat and allow it to rest for another few minutes. Top with anything else you like - olives, nuts, lemons, herbs, etc. Serve family style in the pan.

VEGETARIAN PAELLA

Steps:

• Pre-heat your oven to 150°C/300°F/Gas Mark 5.
• To prepare the red pepper, pre-heat the oven grill and cut the peppers in half lengthways. Place both halves on a roasting tin, skin side up and brush with some olive oil and place under the grill and cook until the skins are completely black. Remove from the heat and cover with a tea towel. Once the pepper halves are cooled down, peel the skins off and cut into long strips and set aside.
• Prepare the saffron by lightly toasting the threads on a low heat in a dry pan for a couple of minutes. Transfer the threads into a pestle and mortar and lightly crush them. Pour 4 tablespoons of the hot stock and cover to infuse while you make the paella rice.
• In a large paella pan (45cm diameter) or a large shallow casserole dish, heat one tablespoon of the oil. Once hot, add the runner beans and green asparagus and fry for about 2 minutes on each side until golden brown, season with salt. Remove from the pan and set aside. Allow the paella pan to cool down for a couple of minutes.
• Add the remaining olive oil to the paella pan and gently fry on a low heat the chopped garlic and spring onions until soft, about 3 minutes. Add the paella rice and stir for a few minutes on a gentle heat until the rice is slightly translucent. Add the smoked paprika and stir the rice for 30 seconds, followed by the tomato sofrito sauce. Once the sofrito has cooked into the rice, pour in the hot vegetable stock, followed by the saffron infused stock, frozen peas, red pepper slices and white beans. Season with salt and spread the rice out evenly to cover the bottom of the paella pan.
• Bring the paella to the boil. If you have a timer, set it to 17 minutes. The first 5 minutes, cook the paella on a very high heat until the rice rises to the surface. Check the stock for seasoning and add some more salt if necessary, stir the rice, add the grilled artichoke halves, fried runner beans and asparagus and place the pan in the oven. After 12 minutes, remove the pan from the oven.
• Allow the paella to rest for 5 minutes before serving garnished with lemon wedges.

VEGETARIAN PAELLA

Steps:

• Heat oil in a large paella pan or skillet over medium-high heat.
• Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

VEGETARIAN PAELLA

Steps:

• Pour 3 tablespoons water over saffron in a small bowl and set aside.
• Sprinkle salt over the eggplant chunks and let stand in a colander for 30 minutes. Rinse and drain.
• Heat the oil in a large frying pan and saute the onion, garlic, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss.
• Add the rice, then incorporate the vegetable stock, tomatoes, saffron and season with salt and pepper to taste.
• Bring to a boil and simmer for 15 minutes, uncovered, stirring frequently.
• Fold in the mushrooms, green beans and chickpeas.
• Cook for another 15 minutes and serve immediately.

PAELLA VEGETARIANA

Steps:

• Heat the oil in a Dutch oven or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent, about 5 minutes.
• Add the green pepper and half of the red pepper (set aside the rest for garnish) and sauté for 5 minutes, stirring frequently.
• Add the tomatoes, broth, rice, saffron, thyme, and 1 cup water. Bring to a simmer, then cover and simmer gently for 10 minutes.
• Stir in the artichoke hearts, peas, and half of the parsley. Check to see if the rice is completely done. Add a small amount of water to cook further if necessary or to add a bit more moisture to the mixture. Season with salt and pepper. Cook just until everything is heated through, about 3 minutes.
• Transfer the rice mixture to a large, shallow serving dish or serve straight from the pan. Garnish with a concentric circle of the reserved red pepper strips and sprinkle the remaining parsley over the top. Serve at once.
• Chickpea and Carrot Salad with Parsley and Olives (page 190) is a fantastic companion dish. If time allows, add steamed asparagus, green beans, or Brussels sprouts to the meal.
• Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) also teams well with this recipe, as do many of the suggestions for mixed greens salads under Recipe Not Required (page 192) the ones containing fruits and nut. As with the previous menu suggestion, a steamed green vegetable is a good addition if you have a bit more time.
• Calories: 293
• Total Fat: 9g
• Protein: 9g
• Carbohydrates: 48g
• Fiber: 6.5g
• Sodium: 665mg