Vegetable Paella Recipe Spanish Style Vegetable Rice

VEGETARIAN PAELLA

Steps:

• This Vegetarian Paella is packed with vegetables like mushrooms, garlic, onion, artichoke hearts and tomatoes made with Parboiled Medium Grain Rice, especially made for making the perfect paella.
• Step 1 Heat the oil in a 10-inch skillet set over medium-high heat; cook mushrooms, salt and pepper for 5 to 8 minutes or until slightly browned.
• Step 2 Reduce heat to medium; add onion, garlic and thyme to skillet. Cook for 3 to 5 minutes or until slightly softened. Stir in rice, chickpeas, artichokes, olives, sun-dried tomatoes and smoked paprika; cook for 2 to 3 minutes or until well coated. Stir in broth; bring to boil.
• Step 3 Reduce heat to medium-low; cook for 15 to 20 minutes or until rice is tender and most of the liquid has been absorbed, stirring in asparagus in the last 5 minutes of cooking time. Cover and let stand for 5 minutes.
• Step 4 Stir in lemon zest, lemon juice, parsley and cilantro before serving.

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

VEGETABLE PAELLA RECIPE (SPANISH STYLE VEGETABLE RICE)

Steps:

• To begin making the Vegetarian Paella Recipe, first crush the saffron with a pinch of salt in a small mortar pestle and keep it aside for later use.
• Next, proceed to make the sauce. First, heat oil in the pan, till warm. Then add onion and the garlic to it, and sauté for 1-2 minutes till the onions just turn pink.
• Once the onions are pink/translucent, add the mushrooms and bell peppers to the pan and sauté them for 1-2 minutes more. Cook till they are slightly softened. Next, reserve some of these sauteed mushrooms and bell pepper slices to be used later as a garnish.
• Continue to cook the remainder of the veggies in the pan. Next, add the turmeric, smoked paprika and the tomato puree to it and simmer for a few minutes.
• Next, add the stock, salt and the saffron and stir well. Continue to simmer it until a few bubbles appear.
• The next step is to add the rice to it, stir well and cover the pan. Cook the rice till it is just cooked/al dente (about 12-15 minutes) and the water has been absorbed, leaving fluffy grains of rice. If the rice dries up without getting fully cooked, you can adjust by adding stock as required to cook the rice till it is soft and fluffy, but not mushy.
• When the rice is cooked, turn off the heat. You can either serve the Paella in the same pot that you cooked it, or transfer ir into a serving dish or rice platter.
• Garnish the paella with sliced mushrooms and peppers along with the olives. Sprinkle with chopped parsley and arrange lime wedge.
• Serve the Vegetarian Paella hot along with Watermelon Panzanella Salad.

VEGETABLE PAELLA

Steps:

• Prepare all the ingredients and have them lined up in front of you in the order listed above - sounds a bit pedantic, I know, but always makes cooking easier.
• 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 centre, 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 (depends on your pan, really), stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This could 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. It's also pretty nice cold and should keep for a few days in the fridge.

MURCIAN STYLE VEGETABLE PAELLA

Steps:

• Dice the mushrooms into bite size pieces and sear in the hot olive oil.
• Remove with a slotted spoon (keeping the oil in the pan) and reserve.
• In the same oil, fry the cloves of whole garlic until tender.
• Remove the cloves of garlic and mash in a mortar and pestle with the parsley and saffron too.
• Add the vegetables to the pan and sauté in the hot olive oil for two minutes.
• Add the garlic paste and the mushrooms (with any juices that came out) back to the pan.
• Add one cup of stock and let everything simmer at a low heat for 20 minutes.
• Add the two cup of rice and four cups of stock to the pan.
• Give everything a stir and bring the mixture to a boil.
• As soon as the liquid starts to boil, lower the heat to low and let it cook for 15-20 minutes -- don't stir during this time!
• When the rice is al dente and the liquid is absorbed, you're ready to eat!
• To get the beloved "socarrat" (the caramelized, lightly burnt crust on the bottom of the paella pan) put a kitchen towel over the finished rice and let it rest for 5 minutes. Then remove the towel and put the paella back on the heat on high. Any liquid at the bottom of the pan will start to evaporate, and when you start to hear a sizzle (in Spain we say it sounds like rain) let it caramelize for about 30 seconds (it should not smell burnt). Remove and serve immediately.