Recipe

Vegetable Paella With Spicy Garlic Sauce Recipe

Add Step-by-Step Photos	Chef2 / All my dishes 1 year, 11 months ago Nice change from meat. Prep:10m Cook:40m Servings:6	Chef2
	spicy garlic

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Ingredients

VEGETABLE PAELLA WITH SPICY GARLIC SAUCE

Serves 6 to 8

Spicy Garlic Sauce (Recipe follows)

1 medium zucchini, cut into 1/2 inch crosswise slices & then each slice quartered

2 cups coarsely chopped spinach leaves

2 medium red bell peppers, finely chopped

4 tsps finely chopped fresh hot red or green peppers

6 frozen artichoke hearts, quartered

2/3 cup frozen lima beans

6 mushrooms, stems trimmed & coarsely chopped

1/2 cup frozen peas

8 medium scallions, trimmed & coarsely chopped

6 cups vegetable broth

1/4 tsp crumbled thread saffron

8 tb olive oil

1 medium tomato, seeded & finely chopped

4 cloves garlic, minced

1 tsp Paprika

1 tsp ground cumin

2 tb minced parsley

3 cups imported Spanish or Arborio short-grain rice

salt

1/2 lb snow peas, strings removed

Directions

Make the spicy garlic sauce according to instructions & transfer to a serving bowl. Combine in a large bowl the zucchini, spinach, sweet & hot red peppers, artichokes, lima beans, mushrooms, peas & scallions. Combine the broth & saffron in a pot & keep hot at the lowest heat. Preheat the oven to 450 F (electric oven). Heat the oil in a Paella Pan measuring 17-18 inches at its widest point (or in a shallow casserole of similar size), over 2 burners if necessary. Add the vegetables from the bowl & sauté about 3 minutes over high heat, until the vegetables are slightly softened. Stir in the tomato, garlic, paprika, cumin & parsley, & cook 2 more minutes. Add the rice & coat it well with the pan mixture.Pour in all the hot broth & bring to a boil. Taste for salt & continue to boil about 5 minutes, stirring & rotating the pan occasionally, until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice. Stir in the peas & transfer to the oven. Cook, uncovered, 15 to 20 minutes, until the rice is almost al dente. Remove to a warm spot, cover with foil, & let sit for 10 minutes, until the rice is cooked to taste. Pass the Garlic Sauce separately.

SPICY GARLIC SAUCE

Makes about 3/4 cup

1/4 cup finely chopped red bell pepper

1 tsp finely chopped fresh hot red or green pepper

1/2 tsp ground cumin

1/2 tsp salt

4 garlic cloves minced

1 1/2 tsp thyme leaves

1/4 tsp dried oregano

4 tb minced cilantro

1/2 cup olive oil

Mash to a paste in a mini processor the sweet & hot peppers, cumin, salt, garlic, thyme, oregano & 2 tb cilantro. Stir in the oil & remaining cilantro. Transfer to a serving bowl. This Sauce will keep up to 24 hours in the refrigerator.

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Comments

kukla 1 year, 11 months ago said:
This one has so much going on, that I had to read it over a couple of times to 'digest' all the wonderful ingredients! Yes, a pleasant change from meat, and with all those flavours & textures you won't miss the meat!
Great post, Chef2 -- with thanks :)