During college, I visited some friends at San Francisco State. A huge pot of Spanish paella* with the crab, prongs, chicken, vegetables, and rice was cooking in the backyard. In the 18th century, rat and eel were added, which I left out as well!! So, let's try it without the sea and animal food!-Mike
Serves 6
In a wok:
A. Sauté in 2 Tbs. (30 ml) olive oil
14-oz. (400 g) diced tofu
B. Add 8-oz. (225 ml) sliced mushrooms; cook 4-5 minutes
C. Add and sauté 2 minutes:
2 large diced carrots = 1 cup (240 ml)
1 14-oz. (400 g) chopped drained tomatoes
4 cloves of minced garlic
1 can of beans
D. Bring to a boil in a pan:
1 cup (240 ml) rice in 2 1/4 cups (540 ml) water
1/8 tsp./0,5 ml crumbed saffron
E. Reduce to medium, cover, simmer 40 minutes.
F. Add 1 cup (240 ml) peas to the rice, DO NOT stir, cover and steam 1-2 minutes.
G. Pour everything into a bowl and stir in:
1/4 cup (60 ml) lemon juice
3 thinly sliced green onions
H. Serve on a plater.
*When you visit overseas, try regional variations:
- Catalan: paella
- Spanish: padilla
- Welsh: padell
- Polish: patelnia
- Mexican Spanish: puela
- Arabic: بقية /baqiyqh/
- Russian: паэлья /pael'ya/
- Japanese: パエリヤ /pa-eri-ya/
- Korean: 빠에야 /ppa-eya/
Try:
Simply Vegetarian Paella:
