KCB 2.14: Spanish Vegetable Rice (Paella)
Spanish Vegetable Rice (Paella)
This is a vegetarian version of the Spanish national dish. It's colourful and delicious and flavoured with pure saffron thread. Paella is an ideal choice as a colourful addition to a special dinner or luncheon.
• PREPARATION & COOKING TIME: 40 minutes
• YIELD: Enough for 6-8 persons
• YIELD: Enough for 6-8 persons
• 2 cups (500 ml) basmati or other long-grain white rice
• 1/2 cup (125 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 large red pepper, pith removed, seeded and diced
• 2 1/2 cups (625 ml) Green Vegetable Stock or water
• 4 large tomatoes, peeled and chopped
• 1 cup (250 ml) cooked green beans, cut into 2 1/2 cm (1-inch ) sections
• 3/4 cup (185 ml) cooked fresh green peas or thawed frozen peas
• 1 stalk celery, chopped
• 18 black olives, halved and stoned
• 2 teaspoons (10 ml) salt
• 1 teaspoon ( 5 ml) freshly ground black pepper
• 1/2 teaspoon (2 ml, or about 1/4 g) crushed saffron threads dissolved in 2 teaspoons (10 ml) hot water
• 1/2 cup (125 ml) slivered almonds
• 1/2 cup (125 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 large red pepper, pith removed, seeded and diced
• 2 1/2 cups (625 ml) Green Vegetable Stock or water
• 4 large tomatoes, peeled and chopped
• 1 cup (250 ml) cooked green beans, cut into 2 1/2 cm (1-inch ) sections
• 3/4 cup (185 ml) cooked fresh green peas or thawed frozen peas
• 1 stalk celery, chopped
• 18 black olives, halved and stoned
• 2 teaspoons (10 ml) salt
• 1 teaspoon ( 5 ml) freshly ground black pepper
• 1/2 teaspoon (2 ml, or about 1/4 g) crushed saffron threads dissolved in 2 teaspoons (10 ml) hot water
• 1/2 cup (125 ml) slivered almonds
1. Wash, drain, and dry the rice.
2. Heat the olive oil in a 4-litre/quart saucepan over moderate heat. When the oil is hot, add the asafoetida and red pepper, stirring for about 2 minutes. Add the rice and saute for about 3 minutes. Meanwhile, heat the vegetable stock until boiling.
3. Add the boiling stock to the rice and increase the heat to full. Add the tomatoes, green beans, peas, celery, olives, salt, pepper, and saffron water. When the liquid boils, reduce the heat to very low and simmer the rice, covered, for about 30 minutes or until it is tender. Do not remove the lid during the cooking process.
4. Remove the pan from the heat and turn the paella into a warmed serving dish. Garnish with almonds and serve hot.
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