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Vegan version

09 Nov
tablespoon of Extra virgin olive oil 
Garlic clove, peeled and finely minced
Onions, peeled and finely chopped
Sweet red peppers, cored and diced 
Sweet green peppers, cored and diced (leave aside 4 pepper strips)
tablespoon of Table salt
50 grams of Green snap beans, chopped
Tomatoes, peeled, seeded and crushed
teaspoon of Paprika, mild smoked paprika 
360 grams of Short-grain rice, Bomba rice (or Arborio)
1/2 teaspoon of Saffron, saffron threads
liter of Vegetable broth
1/3 teaspoon of Black pepper, freshly ground
50 grams of Green peas, shelled
50 grams of Asparagus, green thin asparagus heads
teaspoon of Parsley, finely chopped
Lemon, cut in wedge
Have all the vegetables well washed and prepared as indicated in the ingredients description. Remember to leave aside 4 green pepper strips and 4 red pepper stips for garnish. Bring the vegetable broth to a boil in a small saucepan. Add to it the saffron threads previously crushed in the mortar with a pinch of salt. Keep it at low heat as we need it to be hot when we add it to the rice. Heat the olive oil in a paella pan (a large deep frying pan will do too) over medium heat, add the garlic and sauté for around 1 minute until golden. Add then the onion, red and green bell peppers. Add 1 teaspoon salt and stir and cook for around 3 minutes until soft but not brown. Add the green beans and stir for one more minute. Reduce heat to low. Add the rice and stir well for a couple of minutes to ensure that each grain of rice is well coated with oil. Add the tomatoes and the smoked paprika on top, stir and pour the hot vegetable broth making sure the rice is completely covered. Continue stirring and leave to cook at a medium-low heat. Season with freshly ground black pepper and when it boils lightly taste the broth and add a pinch of salt if needed. From the moment the broth is simmering do not stir the rice and cook it uncovered for around 12 minutes. During this time shake the paella pan occasionally, but do not stir. Pour in the rest of broth along with the shelled peas, the asparagus heads and the red and green bell pepper strips. Allow it to simmer gently until the liquid has been absorbed and the rice is cooked, about 5 minutes. Remove from the heat, sprinkle with the parsley, add the lemon wedges and let it stand covered with a tea towel for 5 minutes before serving. Some of the rice will be slightly toasted on the bottom of the paella pan; that is actually a delicious part of the paella that in Spain is called the socarrat.

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1 Comment

Posted by on November 9, 2015 in Uncategorized

 

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One response to “Vegan version

  1. Pat @ Mille Fiori Favoriti

    November 10, 2015 at 6:30 am

    This looks fabulous, Gracie! I like paella very much–all kinds.

     

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