Real African Dishes: [MC-AllEthnic-Recipes] Spanish Multi-Vegetable Paella

Friday, July 29, 2011

[MC-AllEthnic-Recipes] Spanish Multi-Vegetable Paella

* Exported from MasterCook *

Spanish Multi-Vegetable Paella

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
1/2 Spanish onion -- finely chopped
1 small red bell pepper -- cut into strips
1 small yellow bell pepper -- cut into strips
1/2 fennel bulb -- cut into strips
2 garlic cloves -- crushed
2 bay leaves
1/4 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 cup Calasparra rice -- or another short-grain paella rice
6 1/2 tablespoons good-quality sherry
1 teaspoon saffron threads
salt
2 cups boiling vegetable stock
3/4 cup shelled fava beans -- fresh or frozen
12 plum tomatoes -- halved
5 small grilled artichokes -- in oil from a jar, drained and quartered
15 pitted kalamata olives -- crushed or halved
2 tablespoons roughly chopped flat-leaf parsley
4 lemon wedges

Heat up the olive oil in a paella pan, or a large shallow skillet, and gently fry the onion for 5 minutes. Add the bell peppers and fennel and continue to fry on medium for about 6 minutes, or until soft and golden. Add the garlic and cook for 1 minute more.

Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron. Boil down for a minute, then add the stock and 1/3 teaspoon salt. Reduce the heat to the minimum and simmer very gently for about 20 minutes., or until most of the liquid has been absorbed by the rice. Do not cover the pan and don't stir the rice during the cooking.

Meanwhile, pour plenty of boiling water over the fava beans in a bowl and leave for a minute, then drain well and leave to cool down. Now squeeze each bean gently to remove the skin and discard it.

Remove the paella pan from the heat. Taste and add more salt if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and fava beans over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes.

Take off the foil. Scatter the olives on top of the paella and sprinkle with parsley. Serve with wedges of lemon.

Serves 2 generously.

AuthorNote: all my Spanish ingredients, and lots of other delicious wonders, I get at a small Spanish supermarket, Garcia, on Portobello Road. This is a proper piece of Spain in central London, not only for the produce but also for the typical laid-back attitude. I can't be sure but I think they take a siesta in the middle of the day. Calasparra rice and other good-quality Spanish products can be bought from La Tienda.com in the United States.

Cuisine:
"Spanish"
Source:
"Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 1046 Calories; 30g Fat (27.0% calories from fat); 29g Protein; 156g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 1288mg Sodium. Exchanges: 7 Grain(Starch); 1 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 5 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1363 0 0 0 3264 0 0 926531 0 0