Plant Based Paella
My version of this Spanish dish doesn't include meat, but you can add your own.
Ingredients
- 1 fennel bulb, thinly sliced (remove V shaped core)
- 1 onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 4 0z green beans, fresh or frozen
- 1 cup short grain rice, uncooked
- paella seasoning (this is available in little sachets or in the Hispanic section of a grocery store)
- 1 cup fava beans cooked or canned
- 1/4 cup roasted red peppers
- 1/2 cup almonds
- 1 lemon
INSTRUCTIONS
Preheat oven to 400 degrees. Place large oven proof skillet over medium heat with a little vegetable broth (or 1 tablespoon olive oil). Add fennel, onion and garlic, sprinkle with salt and cook, stirring occasionally until softened . Add the rice, cook and stir til rice is glossy, about 2 minutes.
Add the paella seasoning and cook and stir until fragrant (1 minute). Add 2 cups water and 1/2 tsp salt and bring rice to boil. Reduce heat and simmer about 10 minutes.
Trim green beans and cut into 2-inch pieces. In a large bowl, toss green beans, fava beans and red peppers, season with salt and pepper. Add the vegetables on top of the rice and spread evenly (after the rice has simmered). Place skillet in oven and bake about 15 minutes.
Toast the almonds in a small pan until lightly browned, then roughly chop.
When rice is finished baking, return to medium heat and cook until the bottom of the rice becomes crisp - 2 or 3 minutes. Halve the lemon and squeeze half over the rice. Sprinkle with the almonds.
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