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Vegetable Paella

                       Subject:                               Time:12:13 PM
  OFFICE MEMO          Vegetable Paella                       Date:16/10/95
Here is one of my favourite vegetarian recipes. I made is as part of a
vegetarian dinner for 12 SAD (Standard *Australian* Diet?) eaters and it
went down extremely well.

Paella is a classic Spanish dish, traditionally mixed with seafood. This
vegetarian version uses strong flavours like paprika, saffron, artichoke
hearts and olives to put the flavour back in.... :-)


2 cloves garlic (crushed)
1 large onion, sliced
4 celery sticks, sliced
1 teaspoon paprika
1 each red,green and yellow capsicum (bell pepper), cored, seeded and cut
into squares (Personally, I prefer strips).
1 cup whole green beans
1 and 3/4 cups Italian risotto rice (Any fluffy rice will be OK.)
14 oz can peeled tomatoes
2 pinches saffron strands
3 and 3/4 cups vegetable stock
14 oz can artichoke hearts, drained and halved. 
(Make sure you buy the ones soaked in water not oil!)
1 cup frozen peas
1/2 cup pitted black olives
 (The dish will be OK if you omit these because of their fat content. I
prefer to buy them sliced.)
1 tablespoon lemon juice
2 tablespoons chopped parsely
salt and pepper to taste
lemon wedges and parsely to garnish

1. Saute the garlic, onion and celery until the onion is transparent. Add
the paprika, capsicum and beans and saute for 2-3 minutes. Add the rice and
cook for 2 minutes, stirring constantly.

2. Add the tomatoes with their juice, saffron and stock and simmer gently
for 15-20 minutes, stirring frequently, until almost all of the liquid has
been absorbed. (This will cook the rice. Cover the dish if the rice isn't
cooking during this time.)

3. Add the remaining ingredients and heat gently for about 5 minutes.
Garnish with lemon wedges and parsley to serve.

Serves 4. This dish can be frozen - and is great the next day for lunch!