Vegetarian Paella

Celebration of Spanish soccer team’s victory over Germany in 2010 World cup soccer semi-finals with vegetarian paella. Spain will play for the World Cup title for the very first time against Netherlands. My hubby is a crazy soccer fan, he is going to watch the final I will also give him company. Yesterday I made Paella while watching the game. Traditionally paella consists of seafood or meat, and originated in Valencia on the east coast of Spain in mid 19th century you can read more from here.

When I was discussing with hubby about making Paella, he told me okay, try it if it is good we will eat it otherwise it will go to garbage bin. I told him I don’t think it is going to be anything not good. It is rice dish with lot of vegetables. I made a vegetable version of Paella. I read that you need to cook Paella in special “Paella pan” and should not be using anything non-stick. I don’t have it so I used one of my wok. Authentic paella requires Bomba or calasparra rice. I checked in Spanish store, they are white rice, however due to diabetics in our family, I prefer to cook brown rice or parboiled rice rather than white rice. So I used long grain parboiled rice. I don’t have Spanish bitter sweet paprika (Pimentón de la Vera) so used my own chili powder and pepper powder. I have used whatever vegetables available in my hand. It came out really good, tasty however it is not very spicy. I don’t know the authentic taste of paella, but found it tasty? Even my little one found it tasty and kept asking for more. If I get a chance to go to Spain, I will try the authentic paella. This recipe is adapted from here.

What you need

 Onions: ( chopped)
Carrots: ½ cup
Red bell pepper: 1cup ( Seeded, chopped )
Green Bell pepper : 1 cup ( seeded, chopped)
Yard beans: ½ cup ( chopped)
Frozen green peas: 1/3 cup
Green onion: 3 nos
Snow peas : 25 nos
Tomato: 3 no( Peeled, seeded and chopped )
Garlic: 2 cloves (minced)
Cumin powder: ½ teaspoon ( Not in authentic version)
Chili powder: ½ teaspoon ( Use Spanish bitter sweet paprika (Pimentón de la Vera) for authentic taste)
Pepper powder: 1 teaspoon
Salt : 2 teaspoon
Rice: 1 ½ cup ( I used Par boiled rice, use Bomba or Calaspara rice for authentic)
Water: 5 cups( use vegetable stock if you have)
Olive oil : 2 tablespoon
Saffron: 10 strands
Parsely: 2 tablespoon

How I made

In a wok, heat the extra virgin olive oil over medium high heat. 

Add onion, bell peppers and carrot reduce heat to medium low and cook for 10 minutes or until the vegetables are tender and the onion is translucent.

Then add garlic, green onion, peas, snow peas and yard beans, saffron and tomatoes and simmer for 10 minutes more. To this add cumin powder, chili powder and salt and cook for another 2 minutes. Stir in the rice and 3 cup water (use warmed stock if using) and bring to a boil. Lower heat to medium low and simmer for 40  minutes, until most of the stock is absorbed. Add remaining water and cook the rice until done .

While rice is cooking preheat oven to 350 degree Farenheit.

Cover with foil, put in 350  degree  F oven for 18 minutes, or until all the liquid is absorbed.

To serve, decorate with lemon wedges and chopped parsley.  I used only parsley.

Enjoy:  Buen appetio

Preparation time:  1 hour 30 minutes
Yield: 4 servings
Verdict: Tasty
Will you make it again: Yes  I will


 I am sending this Vegetarian Paella to AWED Spain guest hosed by Priya  originally started by DK.

Swathi