VEGAN: Vegetarian Paella

[Guest guest]

* Exported from MasterCook *

 

Vegetarian Paella

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 96

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups vegetable stock or water

3 tablespoons extra-virgin olive oil

1 large white or Spanish onion -- finely chopped

6 garlic cloves -- finely minced

1/2 teaspoon hot red pepper flakes

1 large red bell pepper -- seeded and diced

1 small fennel bulb -- trimmed

and cut into 1-inch dice

2 cups Spanish Valencia rice

or Italian arborio rice

1/2 cup red wine

2 cups chopped fresh or canned tomatoes -- (drained)

1/4 cup finely snipped basil leaves

2 tablespoons fresh minced fennel fronds

1 tablespoon finely chopped fresh oregano

OR 1 teaspoon dried oregano

1 teaspoon salt

Freshly ground black pepper -- to taste

1/2 cup dried chestnuts*

soaked for 1 hour in warm water

drained and coarsely chopped

10 ounces packaged frozen artichoke hearts

thawed and quartered

1 cup fresh or frozen peas -- thawed

 

6 servings

 

This famous dish from Spain is named for the vessel in which it is cooked-a

wide, flat-bottomed pan with handles on the sides that can be made of

earthenware or metal. You may be surprised to know that the paella most

commonly served in this country-a dish consisting of rice, seafood, chicken

and sausage is much less authentic than a dish of paella that is completely

vegetarian. The original paella, hailing from Valencia, contained rabbit,

chicken, beans, and snails. Paella with seafood came much later, but the

ingredients of the two are never combined Vegetarian paellas, however, are

not at all uncommon, and this one never fails to satisfy.

 

1. In a saucepan, bring the stock or water to a simmer. Keep the liquid

at a bare simmer while you proceed with the paella.

 

2. In a large saute pan or deep-sided skillet, heat the olive oil over

medium heat. Add the onion, garlic, and red pepper flakes and saute for 2

to 3 minutes, until onions are softened but not colored. Add the bell

pepper and fennel and cook, stirring, for 5 minutes. Add the rice and

cook, stirring with a wooden spoon, for about 2 minutes, until the rice is

well coated. When the grains become slightly translucent, add the wine,

tomatoes, basil, fennel, oregano leaves, salt, and pepper. Cook, stirring,

for 8 to 10 minutes, until the liquid is completely absorbed.

 

3. Add half the vegetable stock or water and cook at a gentle simmer,

stirring frequently, until most of the liquid has been absorbed. Continue

adding vegetable stock or water, 1/2 cup at a time, and cook, stirring,

until the liquid is absorbed, 8 to 10 minutes.

 

4. Stir in the chestnuts, artichoke hearts, and peas. Remove from heat,

cover, and let stand for 5 minutes before serving.

 

Variation Substitute 1 cup canned chick-peas, drained and rinsed, for the

dried chestnuts.

 

 

 

- - - - - - - - - - - - - - - - - -