I had my first taste of seafood paella at a backyard BBQ in San Francisco. The mixture of fish and sell fish combined with Spanish rice was fantastic. My next taste was in a small city, Arenys de Mar (40 km northeast of Barcelona, Spain). -Mike

On the east coast of Spain is the city of Valencia, the origin of three types of paella

  • Valencian paella (paella valenciana) rice, green vegetables, meat, snails, and beans 
  • Seafood paella (paella de marisco) seafood with no beans or vegetables 
  • Mixed paella (paella mixta) meat, seafood, vegetables, and sometimes beans

Now comes the 

Paella Vegetariana
Serves 6 
in 30 minutes

You do not have a paella pan! A large skillet works just as well.

2 1/2 tsp. (12,5 ml) olive oil
1 organic chopped red or orange pepper
6 thinly sliced green onions
3 cups (720 ml) organic vegetable broth
1 tsp. (5 ml) crumbled saffron 
3 or more minced cloves of garlic
1 cup (240 g) short-grain white rice
3 cups (720 g) organic broccoli florets
1 cup (240 g) each organic: fresh or frozen baby peas and cherry tomatoes (cut in half)
12 pitted each: green and black olives, cut in half
1 organic lemon, cut into wedges
1/4 cup (60 ml) fresh chopped parsley
optional: cup each of other organic vegetables (might need to add more broth, which will serve more people)

1. Add bell pepper and green onions to the heated oil in a large nonstick skillet over medium heat. Cook about 5 minutes
2. Stir in the broth, garlic, and saffron, bring to a boil.
3. Add the rice, reduce heat to medium-low, and simmer, covered for 10 minutes.
4. Add broccoli (other vegetables), peas, tomatoes, and olives over the rice. Cover and cook about eight minutes or until the rice is tender.
5. Remove from the stove and let it rest, covered about 5 minutes.
6. To serve: spoon paella into 6 bowls and garnish each with lemon wedges and parsley.

-modified from "Vegetarian Times"

Try:

Simple Vegetarian Paella:
http://veggiefernandezs.blogspot.com/2015/12/simple-vegetarian-paella.html

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