paella verdura
Prawn
Paella Verdura
With its nods to both Spanish and Italian cuisine, micki barzilay's riff on vegetarian-style paella contains some lovely vibrant flavors. I especially liked how she infuses robust flavor into the rice with generous amounts of mostly pantry ingredients; dried oregano, garlic, onions, and saffron (although next time, I might up the saffron so its flavor shines through more prominently) yet the vegetables themselves taste clean and bright. I added just 1/2 tablespoon of salt since the olives, capers, artichokes, and hearts of palm all had added salt. I would especially recommend adding the optional shrimp as it adds another layer of plump, juicy flavor to the paella.
Ingredients
- 4 cups bhutan red rice
- 1/2 cup extra virgin olive oil
- 4 ounces butter ( organic preferred)
- 4 cups water
- 2 sweet yellow onions
- 1 bulb garlic ( finely diced)
- 12 ounces green olives stuffed with pimentos ( spanish preferred)
- 2 ounces capers
- 8-10 ounces fire roasted red peppers ( cut and sliced)
- 10-12 ounces artichoke hearts ( drained)
- 10-12 ounces hearts of palm
- 2 cups green peas ( shelled)
- 1 pound shitake mushrooms ( sliced)
- 10 threads of safron
- 1 tablespoon oregano
- 1 tablespoon spanish or greek course salt
- 1 teaspoon white pepper
- 12 -optional jumbo shrimp ( cooked, shelled, deveined)-optional
- 8-10 stalks asparagus- cut into bite size pieces ( optional)
Directions
- Place Olive Oil into your Paella Pan or Large Skillet and add finely diced garlic & onions, Brown slightly and add the Bhutan Rice and continue to brown for a few more minutes on low heat. Add water ,salt, white pepper, oregano & saffron, turning up heat to medium, Cover & allow rice , herbs & spices & the liquid cook for 15-20 min. then add the olives & pimentos ,roasted peppers, capers, hearts of palm, artichoke hearts (optional asparagus and shrimp). Continue to cook till rice is done -(soft but still chewy). Add butter & shitakes & cook till mushrooms are soft. Serve hot directly out of the pan to your guests.
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