This authentic Paella vegetarian dish surely took us back to Spain with its golden colour, smoky flavour, and mouth-watering aroma! Lovely dish to share with family and friends.
INGREDIENTS:
2 1/2 cups Paella rice or short grain rice (I used Calrose rice)
1 tsp Saffron (soak in 1/2 cup warm water)
1 large Onion diced
1 cup Mushrooms sliced
1/2 Green beans chopped
4 cloves Garlic finely chopped
2 small Zucchini sliced
2 teaspoons paprika
1 teaspoon worcester sauce
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme leaves
salt to taste
Black pepper or as per taste
2 3/4 cups Vegetable broth
1/4 cup Capers drained
1/4 cup Olives pitted and halved
1/2 cup fresh Parsley chopped and some for garnishing
extra virgin olive oil
How to make fire-roasted tomatoes - 4-5 large tomatoes chopped in big cubes , 2 cloves garlic chopped, Italian herbs, salt, pepper and olive oil. Place everything in an a baking dish mix all the ingredients together and grill until cooked approx 30 minutes.
METHOD:
Heat the olive oil in a large paella pan or large oven safe pan, I used a karai as i don't have a paella pan. Add the onion and cook for just two minutes. Then slowly add zucchini, mushrooms, green beans and garlic and cook until slightly brown.
Add all the spices, and salt and pepper to your taste. Stir and cook to blend the flavours.
Add the washed rice the vegetable stock and the water with the saffron. Simmer for a few minutes and extra water if required (rice brands vary in absorbing water)
Then scatter fire-roasted tomatoes over the top.
Transfer the pan to the bottom third of the pre-heated oven 210 degrees Celsius. This will prevent the top from overcooking and will give you a desirable bottom crust. Bake for 15 minutes.
Scatter capers and the olives over the top. Continue baking the paella for 10 minutes or until the rice is tender.
Serve hot garnish with fresh parsley and a drizzle of extra virgin olive oil.
Comments