6.18.2014

Paella De Verduras: An Authentic Valencian Recipe


After an amazing recent trip to Spain I was really craving their cuisine. Valencia (origin city of paella) was where I had one of these most delicious rice dishes. After coming back home to my crazy schedule, I wanted this meal so that it would remind me of the air and laid back atmosphere of Valencia.
This entree is a popular Sunday lunch for most Spaniards. It is surely a heavy meal but not bad for an occasional splurge. This recipe is my own version of this dish. Most paella is made by using seafood and meat together (Paella Mixta), however I would like to say this vegetarian version is sure to hit your taste buds. The creaminess of the rice and the flavors just make you want to never stop eating. After trying this, my husband surely thought it was as authentic as the Valencian one which is quite a compliment. This entree is surely something you have to try!

Ingredients:

1 Cup Short Grain Spanish Rice
2 1/2 Cups of Organic Vegetable Broth
1  Teaspoon of Crushed Red Pepper
1/3 Cup of Extra-Virgin Olive Oil
1 Teaspoon of Paprika
1 Teaspoon of Cayenne Pepper
5-7 Threads of Saffron
1 Grilled Zucchini ( Sliced and grilled)
1 Cup of Sliced White Button Mushrooms
3-4 cloves of garlic (Chopped)
1 Onion (Finely Chopped)
Salt & Pepper to Taste
10-15 pistachios (chopped)
2 Tomatoes (Sliced into wedges)

Directions:
In a paella pan or any other 13 inch stainless steel pan, add the olive oil and turn on the stove to medium heat. Preheat the oven to 450 degree F. Once the oil appears to be heated, add the onions and cook until they appear to be translucent. Stir in the garlic as well, right before the onions appear cooked. Stir in the salt, pepper, cayenne pepper, crushed red pepper, paprika and saffron and mix well together. Once they are mixed well, add in the mushrooms and cook until tender. After the mushrooms are cooked, add in the grilled zucchini. At this point pour the rice above this mixture and add the vegetable broth. Cook for 2-3 minutes and until the broth starts boiling. Carefully place the tomato wedges on top in a nice pattern :). Place the pan in the oven and cook for 20 minutes. After this time, turn off the oven and let the rest of the rice cook in the heat generated within the oven for another 20 minutes. Finally, the dish will be ready and garnish with pistachios and can be served with lemon juice.

Servings: 2
Prep Time: 15 mins
Cook Time: 40 minutes


Below is the picture of Esglesia Cathedral in Valencia with one of the most beautiful architectures I have ever seen. It is located in the city center of the old town and is sure to capture your imagination as you start wondering how this was made over 500 years ago.
  All the ham ( Jamon as the Spaniards say) !! This the central meat and food market where ham and a lot of dried fish will be seen and even vegetarians would find this cool !

 The city of arts and sciences in Valencia is seen above. Though this city has a lot of old architecture, they have recovered a lot of their economy by creating these types of space age buildings.

   The mosaic work right outside the city of art and sciences is sure to capture anyone's aesthetic eye!

Browsing through some of the city's iron balconies and really enjoying the architecture.

Though it may be a while until I visit Valencia again, I felt I was there all over again after making this recipe!

          Bon Appetite!!

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