Spanish Vegetable Paella Recipe
This Vegetable Paella is a filling and yummy dish that is just too difficult to resist! I often serve this at home and have discovered that everyone loves its addictive flavor. Try the Vegetable Paella for yourself!
Ingredients
| 4 fl. oz. olive oil | ||
| Onions | 2 Large, thinly sliced | |
| Garlic | 2 Clove (5gm), crushed | |
| 1 large red pepper, white pith removed, seeded and sliced | ||
| 12 oz. long grain rice, washed, soaked in cold water for 30 minutes and drained | ||
| Vegetable stock | 1 Pint | |
| 4 large tomatoes, blanched, peeled, seeded and chopped | ||
| 3 oz. frozen petits pois | ||
| Celery stalks | 2 , chopped | |
| 18 black olives, halved and stoned | ||
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| 1/4 teaspoon crushed saffron threads dissolved in 2 teaspoons hot water | ||
| Slivered almonds | 2 Ounce | |
Directions
In a saucepan, heat the oil over moderate heat.
When the oil is hot, add the onions, garlic and red pepper.
Cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Stir in the rice, coating it well with the oil, and continue cooking, stirring occasionally, for 5 minutes.
Pour in the stock and increase the heat to high.
Bring the liquid to the boil.
Reduce the heat to low and stir in the tomatoes, petits pois, celery, olives, salt, pepper and saffron.
Cover and simmer the mixture for 35 minutes or until the rice is tender.
Remove the pan from the heat and turn the paella into a warmed dish.
Sprinkle over the almonds and serve.
When the oil is hot, add the onions, garlic and red pepper.
Cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Stir in the rice, coating it well with the oil, and continue cooking, stirring occasionally, for 5 minutes.
Pour in the stock and increase the heat to high.
Bring the liquid to the boil.
Reduce the heat to low and stir in the tomatoes, petits pois, celery, olives, salt, pepper and saffron.
Cover and simmer the mixture for 35 minutes or until the rice is tender.
Remove the pan from the heat and turn the paella into a warmed dish.
Sprinkle over the almonds and serve.
Chef
