That’s right, its that time of year again. Happy National Spanish Paella Day, folks! This dish is regarded as Spain’s national dish, it’s named after a pan that is used to make paella (meta), it can be made so big that it feeds 110, 000 (Guinness Book of World Records), and it can be made vegan too!
So, at the latest meeting our lovely chef and social media guru, Adam Labriny, whipped this delicious treat up for us. It’s vegan, filling, and awesome. Give it a try!
Happy National Spanish Paella Day, folks!
What you’ll need:
- 4 cups vegetable stock
- Generous pinch (about 1/2 teaspoon) saffron threads
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 5 large garlic cloves, minced
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 2 cups medium-grain rice
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 oz chopped cilantro
- 1 package cherry tomatoes (about 25-30), cut lengthwise
- 6 oz (1/2 a bag) frozen cut green beans
- 12 oz (1 bag) of frozen artichoke hearts
- 1 can chickpeas, drained and rinsed
- Sea Salt and freshly ground pepper
1. Bring the stock to a simmer in a medium saucepan. Crush the saffron threads between your fingertips, and place in a small bowl. Add 1 tablespoon warm water, and set aside.
2. Heat the oil over medium heat in a large, heavy frying pan, an earthenware casserole (cazuela) set over a flame tamer, a paella pan, or a large wok (what we used!). Add the onion. Cook, stirring, until the onion is tender, about five minutes. Add the garlic, peppers and a generous pinch of salt. Cook, stirring, until the peppers begin to soften, about three minutes.
Add the tomato paste, paprika and rice. Cook, stirring, for one minute until the grains begin to crackle.
Add the tomatoes and cook, stirring, until they cook down slightly and smell fragrant, about five minutes. Stir in the saffron with its soaking water, scraping in every last bit with a rubber spatula. Season generously with salt and pepper.
3. Add the stock, green beans, artichokes and chickpeas. Bring to a boil. Stir once, reduce the heat to medium-low, and simmer without stirring until the liquid has just about evaporated, about 10 to 15 minutes.
Continue to simmer until the rice is dry, another 5 to 10 minutes. Stir in cilantro. Remove from the heat and serve. (Serves six to eight.)
Recipe adapted from NY Times