Vegetable Paella With Chorizo Food

VEGETABLE PAELLA WITH CHORIZO

Steps:

• Heat oven to 450 degrees. In a 12-inch cast-iron or ovenproof skillet, heat 2 tablespoons oil over medium. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 2 minutes. Stir in rice, paprika and remaining 1 tablespoon oil; season with salt and pepper. Cook, stirring, until well combined and rice begins to toast, about 1 minute.
• Stir in cauliflower, brussels sprouts, peas, chorizo and broth, season with salt and pepper and bring to a boil over high heat. Transfer to the oven and bake, uncovered and without stirring, until rice is tender and all of the liquid is absorbed, about 20 minutes.
• Transfer paella to stovetop and cook over medium heat, without stirring, to crisp up the bottom layer of rice, 2 to 3 minutes. You will hear it crackle; be careful not to burn. Let stand for 5 minutes, then sprinkle with scallions and serve with lemon wedges.

VEGAN CHORIZO AND VEGETABLE PAELLA

Steps:

• In a large pyrrex jug/bowl place hot vegetable stock and saffron, leave to infuse.
• Heat a tbsp of oil in a paella/large frying pan on medium heat. Cut the chroizo sausages into small chunks and fry for about 5 minutes until starting to brown on all sides.
• Transfer the chorizo pieces a bowl and save for later.
• Pour a little more oil into the pan and add the finely chopped onion.Fry for a few minutes and then add the crushed garlic and chopped pepper.
• After a few minutes add chopped cherry tomatoes, tomato puree and smoked paprika, Stir and leave to cook for a couple of minutes.
• Next add the bomba paella rice. Stir and once the rice is translucent on the edges add the saffron infused stock.
• Let gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes.
• Add the frozen peas and chorizo sausage and stir.
• Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper.
• Squeeze juice from half the lemon and use the other half to decorate.
• Add chopped parsley and serve! Best eaten fresh but will keep in the fridge in an air tight container for 2-3 days.

VEGETABLE PAELLA

Steps:

• Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
• Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
• Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
• Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired

CHICKEN & CHORIZO PAELLA

Steps:

• Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
• Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
• Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
• Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.

VEGETABLE PAELLA WITH CHORIZO AND RABBIT

Steps:

• Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking the meat and vegetables.
• Heat the olive oil in a wide paella pan set over two burners. Add the rabbit pieces and cook until lightly browned all over, about 10 minutes. Transfer rabbit to a plate and keep warm.
• Add chorizo to pan and cook about 3 minutes. Add all of the vegetables, except the tomatoes and garlic, and saute until vegetables are just tender, about 5 minutes. Season with salt.
• Stir in the tomatoes, garlic, and paprika, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the vegetables, and stir in the parsley.
• Preheat an oven to 350degrees F.
• Add the hot broth to the pan. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Stir in the reserved rabbit pieces, and adjust seasonings.
• Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed.
• Remove paella from oven, cover loosely, and let sit for 10 minutes before serving.

VEGETABLE PAELLA

Steps:

• Dissolve the saffron in the vegetable stock.
• Prepare all the ingredients and have them lined up in front of you in the order listed above.
• Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft.
• Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
• Make a well in the center, put the tomatoes in the well and the paprika on top.
• Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: If it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice.
• Season with pepper and stir.
• Scatter as much of the rice as you think will fit over the stock, stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This should take about 20 minutes, stirring occasionally.
• Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
• Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot.
• Also nice cold eaten as leftovers.

VEGETABLE PAELLA

Steps:

• In Dutch oven combine oil, onion, red pepper and garlic.
• Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes).
• Add rice.
• Continue cooking 1 minute, stirring constantly, to coat with oil.
• Add tomatoes, broth, carrots and paprika.
• Bring to a boil.
• Cover; reduce heat to medium low.
• Cook 10 minutes, stirring once.
• Add artichoke hearts, eggplant and zucchini.
• Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes).
• Add peas and parsley.
• Continue cooking until heated through (3 to 4 minutes).
• Serve!