I had been
planning making a vegan paella for a while now, as I wanted to get
rid of two open paella rice packets in my cupboard. Don't ask me why
I had two, it was some unfortunate oversight when shopping and
cooking. At least after cooking this paella I could feel good about
myself for having used all of the rice. So no paella in this
household for a while.
This greenish
samphire and olive paella turned out to be very nice. It may have
been a bit late in the season, as it may be more of a summer dish,
but I still made it. I always just make my paella on the stovetop,
the liquid smoke and the other seasonings added enough smokiness to
the dish.
Here is my recipe.
Ingredients
1 onion
3 garlic cloves
1 red bell pepper
1 green bell
pepper
1 cup paella rice
1 cup dry sherry
Cayenne pepper to
taste
Smoked paprika to
taste
1 tsp saffron
threads
200 g tomatoes
1 l vegetable
stock
2 bay leaves
1 tsp liquid smoke
½ cup fresh
samphire
230 g Spanish
green and black olives
Lemon infused
olive oil to taste
Method
Chop the onion and
garlic finely and start cooking the onion in oil. Add the garlic to
the pan once the onions are soft and slightly browned.
Chop the bell
peppers into small cubes and add them to the pan. After a while of
cooking, also stir in the paella rice and pour the sherry in.
Let the sherry
mostly absorb and season the mix. Then add chopped tomatoes and
vegetable stock into the pan and let simmer under lid.
Keep stirring so
that the rice doesn't stick. Cook until all done. Just before
serving, add the samphire, olives and lemon infused olive oil.
Enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.