Paella is a traditional dish of Spain, and depending on which family, town, or region, will have a variety of different meats and vegetables. For today, while the video will give you a recipe for a seafood paella, our Meatless Monday recipe will be for a vegetable paella. Paella is sometimes confused with “Spanish Rice” which is a milder, less ingredient american version of the true paella which is considered a meal in and of itself, and made in huge shallow pans to be shared by the whole family.
What you will need:
- 3/4 cup of uncooked regular long-grain brown rice (or white rice, if you prefer)
- 2 cups of vegetable stock
- 1 pound of asparagus cut into 2 inch pieces
- 3 cups of broccoli florets
- 2 teaspoons olive or canola oil
- 1 medium red bell pepper chopped
- 2 small zucchini chopped
- 1 medium onion chopped
- 6 small white mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon of saffron threads or 1/4 teaspoon of ground tumeric
- 2 medium tomatoes, seeded and chopped
- 2 – 15 ounce cans of garbanzo beans drained and rinsed
- 1 box of frozen sweet peas, thawed and drained
- Lettuce leaves (for serving, if desired)
- Cook the rice in the vegetable stock as per normal instructions and set aside.
- In a saucepan, heat some water to boiling – add the asparagus and broccoli – continue boiling, cook them until tender (about 4 minutes) and drain.
- In 10 inch skillet, heat the oil over medium high heat. Add the drained asparagus and broccoli. Add the red bell pepper, mushrooms, zucchini, onion, salt and saffron or tumeric and cook about 5 minutes. The onion should still be crisp, but tender.
- Stir in the remaining ingredients tomatoes, garbanzo beans, peas and rice. (Not the lettuce leaves).
- Serve on a platter or individual plates lined with the lettuce leaves.
Serves six and is a hearty meal without meat at all. Later in the week, if you decide to make this with meat, you can vary the recipe with cooked meats such as chicken, pork, and seafood or all three mixed. It is a great recipe to make when you only have a small portion of leftover meats.
Bon Apetit. Comments? Questions? Story information, product to review or breaking news? Please contact Natalia Corres at Natalia@bakwep.com.
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