August 10, 2012

Meatless Paella

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Meatless Paella

One of my favorite paella recipes is Jose Andres's Vegetable Paella which I make regularly. Here's my latest version with random vegetables from my garden: long beans (sitaw), edamame, rainbow Swiss chard, baby zucchini and blossoms, and tomatoes. It's delicious!

Vegetable Paella
    4 tablespoons extra virgin olive oil
    ¼ cup chopped onion
    1 garlic, minced
    1 cup half-inch long sitaw (long beans)
    1 cup fresh edamame
    ½ cup chopped tomatoes
    2 cups coarsely chopped Swiss chard
    1 cup diced baby zucchini
    1 teaspoon sea salt, more or less to taste
    1 cup Japanese or Spanish medium grain rice
    ¼ cup sofrito
    2 cups vegetable broth
    a small pinch of saffron
  • Make the sofrito.
  • Heat oil in a medium paellera or cast iron skillet. Add onion and garlic and cook until onion is soft. Add the vegetables and stir fry for 2 minutes. Add salt and rice; saute for 2 minutes then add sofrito. Stir cook for 1 more minute. Add broth and saffron. Let come to a boil, lower heat and let cook uncovered for 25 minutes. Serve hot with boiled eggs and sliced lemons, if desired.
sofrito
    10 ripe plum tomatoes
    1½ cups Spanish extra virgin olive oil
    4 small Spanish onions, finely chopped
    1 teaspoon sugar
    1 teaspoon salt
    1 teaspoon sweet pimentón (Spanish smoked paprika)
    3 bay leaves

  • Slice the tomatoes in half. Place a grater over a mixing bowl. Rub the cut surface of the tomatoes over the grater until all the flesh is grated. Discard the skins. Heat the oil in a medium saucepan over low heat. Add the onions, sugar, and salt. Cook, stirring occasionally, until the onions are soft and golden brown, about 45 minutes. You want the onions to caramelize, if they get too dark, add ½ teaspoon of water to keep them from burning. Stir in the tomato puree, the pimenton, and the bay leaves and cook for another 20 minutes over medium heat. You'll know the sofrito is ready when the tomato has broken down and deepened in color and the oil has separated from the sauce. Discard the bay leaves. Makes 3 cups of sauce.

great with boiled eggs

Food Friday

6 comments:

Luna Miranda said...

oi, this is new to me--meatless paella! we usually load up our paella with various meats or seafood. something to try one of these days.:p

Winnie said...

This is new to me too and as a vegetarian I looooooooooove it
It looks and sounds like a great meal :)

Iska said...

This looks so yummy! I don't mind having meatless paella - this is filling and healthy as well :-)

maiylah said...

oooh, that looks delicious! i would have never thought of a meatless paella...would love to try this. bookmarked! :)

thanks so much for sharing and linking over at Food Friday, Ms. Oggi

Juliana said...

Nice rice dish Oggi...I love it with lots of vegetables...yum!
Thanks for this meatless paella and hope you are having a great week :)

Dexie said...

I'm in no way a vegetarian but I love meatless meals just as much I love pork. And this one looks very good and substantial. I'll have to make this one of these days.

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