Special Vegetable Paella

 

Creating paella with homemade vegetable patties made of organic mushroom & onion. You can use mushroom as alternative to veggie patties.

Paella-lr

 

2 cups Jasmin rice
2 Organic Mushroom & Onion patty
3-5 bulb of Artichoke (canned), slice in the middle
5 Broccoli florets
4 ripe tomatoes
6 cloves garlic
1/4 cup red Onion, finely chop
1/2 cup Black pitted olives
1/2 cup green pitted olives, slice in half
1/2 cup Green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup Red bell pepper, thinly slice
Small bunch String beans, slice to 2 inches
Small bunch Asparagus, slice to 2 inches
1 cup Carrots, diced
1 cup green peas
1 tsp Saffron (15-20gms)
1/4 tsp Spanish Paprika
2 tbsp extra virgin Olive Oil
1 tbsp canola oil (for veggie patties)
1 cup Parsley
1/2 tsp Sea Salt
1/2 tsp fresh ground Pepper
4 cups Vegetable stock
1/4 cup Pineapple tidbits
6 Cherry tomatoes

 

Preparing ingredients
1. Finely chop red onion, red & green bell pepper and 6 cloves of garlic and parsley leaf.
2. Slice tomatoes to half. Using a box grater or hand grater, puree the tomatoes discarding the seed and skin. Alternatively, you can use tomato paste but I choose to use fresh ripe tomatoes.

 

To prepare the rice and flavor base
1. To prepare sofrito (a Spanish tomato and onion sauce which is used as a flavor base for a variety of dishes including paella). In a non-stick skillet or large pan, heat 2 tbsp. olive oil over medium heat. Sauté garlic, onion, parsley and bell pepper. Add paprika and tomato puree and cook for 4-5mins. Set aside the red bell pepper as you will need this for toppings. Transfer sofrito in a bowl and wipe clean the pan.
2. Heat 2 tbsp. of extra virgin olive oil in the pan and cook the dice carrot, red and green red bell pepper. Bring 4 cups of vegetable stock to boil, add saffron and Spanish paprika. Simmer for 5 minutes.
3. Add jasmine rice and distribute it well with the vegetable stock mixture. Add 1 ½ tsp. sea salt and fresh ground pepper. Cover and cook for 15 minutes without stirring.
4. When rice absorbs the stock, don’t be tempted to stir it, lower the heat to avoid too much toasted socorrat (toasted paella rice bottom that is highly prized).
5. Add broccoli, artichoke, string beans, cherry tomatoes and asparagus around the paella rice, cover the pan and cook for 8 minutes. Notice the vegetables are cook separately and not with the rice. Steam for half-cooked to make it crunchier and look fresh.
6. Season with sea salt and fresh ground pepper if desired.
7. When you smell the paella rice toasting, remove paella pan from the heat.


To prepare Vegatty toppings
1. In a non-stick pan, heat 1 tbsp. of canola oil and fry Organic mushroom & Onion patties
2. When nearly cook, divide the patty into 4 slices


To prepare the Paella
1. Add Vegatty’s Organic Mushroom & Onion patties top with Sofrito, a cup of green peas and sliced bell pepper
2. Cover the paella pan with foil until warm

 

Presenting the Paella
Finally, present the paella with pineapple tidbits, black and green pitted olives and lemon wedge.


Make 4-6 servings.

 

 

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