Vegetable Paella

[Guest guest]

I was just invited to join a (The Global Epicure) and

found this lovely recipe.

 

 

Vegetable Paella

 

3 T./45ml olive oil (preferably Spanish)

1 onion, chopped

6 cloves garlic, chopped

1 lb./450g rice, preferably calasparra

4 Roma (plum) tomatoes, blanched, peeled and chopped

4-6 stalks celery, sliced

1/2 lb./225g green (English) peas, shelled

1/4 lb./115g Italian (flat) green beans, trimmed and cut

into 1 " /2-3cm lengths

1 small zucchini (baby marrows), quartered lengthwise and

sliced into pieces about 1/2 " 1cm thick

sliced into pieces about 1/2 " 1cm thick

3 cups/750ml water

1 bay leaf

2 sprigs thyme, leaves stripped off

1 sprig rosemary

1 tsp./5ml salt or to taste

Freshly ground black pepper to taste

 

Generous pinch Spanish saffron

About 1/2 cup/125ml hot water

 

2 red bell peppers (capsicums), blackened, peeled,

sliced into strips

Fresh flat-leaf parsley

2-3 lemons, halved

 

If you have a traditional, low-sided, two-handled paella, use it;

otherwise use a wide skillet.

 

Over medium heat, saute the onion and garlic in the oil until

limp. Add the rice and saute, stirring, until it becomes trans-

lucent; do not allow to start browning. Add the chopped tomatoes

and stir until they reduce to a paste. Stir in the vegetables,

water, herbs and seasoning. Reduce to a simmer and cook 15-20

minutes, or until the water is almost completely absorbed.

 

Dissolve the saffron in the hot water and stir into the rice mix-

ture. Arrange the pepper/capsicum strips prettily on top and

simmer 5 minutes. Remove from heat and let rest 10-15 minutes.

 

Garnish with the parsley and lemon halves. Serve immediately in

the paella or skillet.

 

Serves 4-6.

 

 

© The Global Epicure, 2004