SPANISH PAELLA DE VERDURAS (SUITABLE FOR VEGETARIANS AND VEGANS)
Yes! At last! The famouse Spanish Paella. Like other Spanish recipes, there
are as many recipes for paella as homes. It can be cooked with pork, chicken,
fish, seafood, rabbit (yes, rabbit), vegetables, or a mixture. We cook a type
of paella with squid and its ink, called "arroz negro" (black rice)
and it looks really black, but tastes delicious.
The main problem with Spanish paella concerns the amount of water. You have
to be very careful to use the correct amount each time to avoid the rice
becoming "overcooked" and only absorb the liquid that it needs. Use
double amount of water than rice, to start. So, keep the kettle on with warm water and
check the rice from time to time; if it is not cooked and needs more liquid,
carefully add some of the warm water, not much, only enough to cover the rice,
and wait until the liquid disappears. Once you turn off the heat, wait for a
while, until the rice absorbs all the remaining liquid. So, good luck!
INGREDIENTS FOR 2 PEOPLE:
- 1 big
red pepper, cut into four.
- 1 big tomato, grated.
- 2 artichokes,
each cut into four.
- 100
grs. of green beans fresh.
- 200 grs.
of cauliflower,cut into not very small sprigs
- 2
cloves of garlic cut into slices.
- Fresh
parsley or coriander.
- 1/2 teaspoon
of Spanish saffron.
- 1 glass of rice
- A pinch of turmeric
- 4-5 spoons of olive oil
- 50 grs. of peas
As you can see, there is NOT onion or chorizo in
the traditional Spanish paella.
METHOD:
Put the oil in the paella pan, heat and add cauliflower, artichokes and
green beans. Fry a little, turning occasionally. Set aside and let the oil in
the pan. Add the pepper, skin down and fry at medium heat until the skin is
dark. Add the tomato and give it a few turns in the pan, do not fry too much.
Put all the vegetables in the paella pan, without removing the excess oil,
add salt to taste, turmeric, peas and some ground pepper.
Add two glasses of water, mix all the ingredients well and bring to the
boil. Once boiling, turn down the heat
to medium and boil for 4-5 mins. Check
the salt and add the rice. Mix well with the ingredients and bring to the boil
and DON`T TOUCH IT! Cook at medium-low heat. If you can´t see liquid and the
rice is not yet cooked, add some more water, little by little, but HOT. 10
mins. later, add the garlic, saffron and parsley, all crushed, on top of the rice
and carefully introducing it with a spoon. After another 10 mins, check the
rice. If it is cooked, turn off the heat and wait at least 5 mins.
Serve with a dash of lemon or a garlic mayonnaise.
VOCABULARIO:
Rice : Arroz
Green beans: JudÃas verdes
Garlic: Ajo
Peas : Guisantes
Artichokes : Alcachofas
