Thank you =PWhat is the recipe for vegetarian paella?
Tomato Paella
Serves 4 to 6
3 cups water
1/2 cup white wine
1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon tomato paste
Large pinch saffron threads
1 teaspoons Spanish pimenton*
2 cups Spanish or other short-grain rice
Minced parsley and basil for garnish
Preheat oven to 450 degrees. Warm water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add wine and let simmer until it is mostly absorbed, then add the hot water and stir until just combined.
Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 to 10 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
Remove pan from oven and sprinkle with parsley and basil. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
*http://spanishfood.about.com/od/essentia鈥?/a>What is the recipe for vegetarian paella?
vegetarian paella
1 cup white rice
2 cups boiling water
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tomato, diced
2 cups vegetable broth
1 tsp salt
1 tbsp paprika
1 tsp turmeric
1 cup peas
1 cup artichoke hearts, drained and quartered
PREPARATION:
Mix the rice and boiling water and let stand for 20 minutes, then pour off the water.
In the meantime, heat the oil in a large frying pan over medium heat and sautee the onion and garlic until the onion is transparent, about 5 minutes.
Add the peppers and tomato and continue to sautee over medium heat for three minutes.
Add the rice and broth. Bring to a boil, then reduce the heat to a simmer. Add the salt, paprika and turmeric. Cover and simmer until the rice is tender, about 20 minutes.
Add the peas and artichoke hearts and cook about one minute longer.
1/4 cup (2 fl. oz) of olive oil
5 cloves minced garlic
1 large yellow onion, chopped
4 cups (32 fl. oz) vegetable broth
2 cups (16 oz) rice
4 medium tomatoes, skinned, seeded and chopped
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 small yellow bell pepper, seeded and cut into thin strips
1 cup (4 oz) green peas
2 cups (14 oz) artichoke hearts, tough outer leaves removed and quartered
1 lemon
Lemon wedges, to garnish
Preparation
Heat the olive oil in a paella pan and saut茅 the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
Pour the rice into the paella pan and saut茅 for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.
Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.
Serve the paella straight from the pan, garnished with lemon wedges
This vegetarian paella is so moist, full of flavor, and substantial, that you will scarcely notice it is meat-free. The green, red, and yellow bell peppers add a vibrant splash of color to the pale rice, while the tangy artichoke hearts, delicate peas, and juicy tomatoes ensure that this vegetarian paella will satisfy even the most avid carnivores.
1/4 cup (2 fl. oz) of olive oil
5 cloves minced garlic
1 large yellow onion, chopped
4 cups (32 fl. oz) vegetable broth
2 cups (16 oz) rice
4 medium tomatoes, skinned, seeded and chopped
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 small yellow bell pepper, seeded and cut into thin strips
1 cup (4 oz) green peas
2 cups (14 oz) artichoke hearts, tough outer leaves removed and quartered
1 lemon
Lemon wedges, to garnish
Preparation
Heat the olive oil in a paella pan and saut茅 the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
Pour the rice into the paella pan and saut茅 for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.
Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.
Serve the paella straight from the pan, garnished with lemon wedges
Difficulty: Intermmediate
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