ISAIAH'S VEGETARIAN PAELLA [ KOSHER ]
This kosher, vegan paella recipe owes its inspiration to Studentchef's "Recipe #175908" (Thank you, Studentchef!) This is a variation of that recipe that contains more traditional paella flavors and is made in such a way that creates a "socarrat", the crusty layer of browned, caramelized rice at the bottom of the pan which adds a certain je ne sais quois to paella. The wider your pan is, the thinner the layer of rice will be and the more flavorful, chewy socarrat you will be able to create. You can also try replacing some of the broth with a splash of white wine, and using marinated artichoke hearts in addition to the other vegetables.
Provided by Whats Cooking
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Cover saffron with 3 tablespoons of water in a small bowl and set aside. Sprinkle eggplant chunks with salt and allow to sit in a colander for 30 minutes. Rinse and drain the eggplant.
- Heat the olive oil in a wide, heavy pan. Saute the onion, garlic, cilantro, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss. Then add rice, vegetable stock, tomatoes, saffron (along with the water it's been soaking in), salt, cayenne, thyme and generous amounts of freshly ground black pepper. Bring to a boil, then lower to a simmer. Cook for 15 minutes, uncovered. Stir frequently.
- Add the mushrooms, green beans and chickpeas. Cook uncovered, stirring often, for another 15 minutes or until the rice has become tender but is still al dente, and the sauce has thickened. Additional broth, water or white wine may be added as needed during cooking to keep the rice moist.
- Turn the heat up to high for 5 minutes or until a browned, caramelized crust forms on the bottom side of the rice. Test for this crust by inserting a fork into the paella and checking for resistance at the bottom. Watch carefully to make sure the rice does not burn. Remove from heat and allow to sit for 5 minutes before garnishing with fresh parsley and olive slices. Serve hot.
Nutrition Facts : Calories 260.1, Fat 6.7, SaturatedFat 0.9, Sodium 461.2, Carbohydrate 45.5, Fiber 7.8, Sugar 5.2, Protein 6.7
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Mahovs Khan Mahad
[email protected]This paella was a bit too spicy for me, but my husband loved it. The flavors were great and the rice was cooked perfectly.
Thulie Thulie
[email protected]I've made this paella several times and it's always a hit. The flavors are amazing and the rice is always cooked perfectly. I highly recommend this recipe!
Jannat Sajal
[email protected]This paella was delicious! The flavors were great and the rice was cooked perfectly. I would definitely recommend this recipe.
Bridgette Vasquez
[email protected]I made this paella for my family and they loved it. The flavors were amazing and the rice was cooked perfectly. I will definitely be making this again.
Charlie Abraham
[email protected]This paella was really good. The flavors were great and the rice was cooked perfectly. I would definitely recommend this recipe.
Geoffrey Ogoma
[email protected]I made this paella last night and it was amazing! The flavors were so rich and the rice was cooked to perfection. I will definitely be making this again.
Aakriti Gajmer
[email protected]This was a great recipe. I made it for a dinner party and everyone loved it. The flavors were complex and the rice was cooked perfectly. I would definitely recommend this recipe.
edward mwangi
[email protected]This vegetarian paella was absolutely delicious! My husband, who is not a vegetarian, loved it too. The flavors were amazing and the rice was cooked perfectly. I will definitely be making this again.