Vegetable Paella

Not only is paella the name of the food, but it is also the name of the vessel in which the food is prepared. In lieu of a paella pan, a frying pan or Dutch oven will do.

Serves 4

  • 2 tablespoons olive oil
  • 2 onions chopped
  • 5 garlic cloves, crushed
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 4 ripe tomatoes, peeled and chopped
  • 2 cups long grain rice
  • 4 cups vegetable stock (page 20)
  • 1/2 cup dry white wine
  • 1 teaspoon saffron threads
  • 1/2 cup green beans, cut into 1/2-inch pieces
  • 2 16oz. cans garbanzo beans, drained
  • 1 cup frozen peas
  • 1/2 cup black olives
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper to taste
 Page 147Order Book

In a large pot, in the oil, sauté the onions, garlic, and bell peppers for about 5 minutes. Add the tomatoes, rice, 1 cup of the stock, and the white wine. Cook slowly, uncovered, over medium heat until the liquid is mostly absorbed. Add the remaining 3 cups of stock, saffron, green beans, garbanzo beans, peas, olives, paprika, and salt and pepper. Cook for 20 to 30 minutes.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

guide-to-the-harvest
Guide to The Harvest
NOW AVAILABLE!
[click here to purchase]

Partner Links

2018 © Curtis Aikens. All Rights Reserved