Thursday night I will be teaching a “Paella” cooking class preparing this dish: Vegetarian Paella. I will also be preparing Chicken Sun-dried Tomato Paella and Seafood Paella at Birmingham Bake and Cook in Inverness, Alabama at 6:30 p.m. Using a paella pan works great, but you can also use any large nonstick skillet. This paella recipe is really simple, fresh, economical and delicious. Feel free to add fish or chicken if you wish. This recipe has been adapted from the book“Paella Paella”.
Easy Vegetarian Paella
1/4 cup olive oil
1 medium onion, chopped
5 cloves garlic, minced
4 cups vegetable broth
2 cups long-grain rice
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips,
1 yellow bell pepper, cut into thin strips
6 campari tomatoes or 2 medium tomatoes, seeded and chopped
1 cup frozen peas, defrosted
1 (8.5-ounce) can quartered artichokes, drained
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
Fresh basil (optional)
1. Heat the oil in a paella pan or nonstick skillet over medium heat. Add onion and garlic; saute about 3 minutes or until tender. At the same time, heat the broth in a separate saucepan until it simmers.
2. Pour the rice into the paella pan; saute 3 minutes, mixing well. Add bell peppers and tomatoes and cook for 3 minutes more. Add simmering broth and cook over medium heat 30 minutes, stirring occasionally until all of the liquid has been absorbed. Stir in peas, mixing well.
3. Add artichokes and lemon juice, mixing well. Sprinkle with pepper and basil, if desired and serve immediately.