Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Paella (Version 2)

Grains - Rice - -

INGREDIENTS

150 ml / 1/4 pint vegetable stock, plus more if needed
1/2 t saffron
50 g / 1 3/4 oz peas
1 T olive oil
1 onion finely chopped
2 garlic cloves, crushed
2 Jerusalem artichokes, diced
1 aubergine, diced
3 peppers (1 red, 1 yellow, 1 green) halved deseeded and chopped
2 celery sticks sliced
1 t Spanish paprika (pimenton)
50 g / 1 3/4 oz Spanish short grain rice (or other rice short grained rice)
6 T dry white wine
425 g / 15 oz can chopped tomatoes
50 g / 1 3/4 oz French beans, cooked
2 T pitted black olives
Flatleaf parsley to garnish
Lemon wedges to serve

METHOD

Put 150 ml / 1/4 pint vegetable stock and the saffron in a large pan and bring to the boil, then remove from the heat and set aside. In a separate pan, boil the peas for about 5 minutes until tender.

Heat the oil in a large pan and fry the onion and garlic over a medium heat for about 5 minutes or until golden. Add the artichokes, aubergine, peppers, celery, paprika and rice and stir to coat in the oil. Cook for 2-3 minutes stirring occasionally, until the rice becomes transparent.

Pour in the white wine and saffron infused stock. Stir in the chopped tomatoes, reduce heat and cook for 20 minutes until tender. Add more stock if the rice becomes too dry. Stir in the French beans, olives and peas. Garnish with parsley and place the lemon wedges on the side.

NOTES

Paul Gayler.

posted by Mr Falafel

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