By Brittany Arthur
Paella is a dish native to Spain that is traditionally prepared with meat and shellfish. The dish is said to be a perfect union between 2 cultures from Spain, the Romans, for the pan and the Arab, that brought rice. In Spain, the dish is a traditionally sat in the middle of the family table and eaten straight from the pan and not on plates. For this recipe we will be creating a vegetable version that is just as delicious as the traditional version!
Recipe from The Veggie Table.
Time: 30 Minutes
- 2 tablespoon olive oil
- 3-4 cloves garlic, minced
- 1 bell pepper, sliced or diced
- 1 medium onion, diced
- 1 teaspoon paprika
- ½ teaspoon pepper
- ¼ teaspoon crushed saffron
- 2 cup white rice, uncooked and rinsed
- 3 cup boiling water
- 2 ripe tomatoes, seeded and diced
- 1 cup peas
- 1 cup corn
- Sauté 1 garlic clove in 1 tablespoon of oil for about 1 minute. Add bell pepper and cook for two minutes. Transfer to bowl and set aside.
- Heat 1 tablespoon of olive oil over medium heat. Sauté remaining garlic, onion, and carrot for 2 minutes. Add spices and stir well.
- Mix in the rice, then pour in water.
- Stir well, cover, and simmer for 10-15 minutes or until water is absorbed and rice is cooked.
- Remove from heat, place the cooked bell pepper, tomatoes, peas, and corn on top of the rice. Cover and let sit for 5 minutes.
- Serve hot.