Catalonia 23: PAELLA WITH VEGETABLES 🌞

PAELLA WITH VEGETABLES
Paella amb Verdures

This is my version of an excellent all-vegetable
paella served every Wednesday at El Plat
in Valencia, one of the city's most able specialists
in Valencian cuisine

TO SERVE 4-6 (AS MAIN COURSE), 6-8 (AS
APPETIZER), OR 8-10 (AS SIDE DISH)

2 onions, chopped
3 leeks, white parts only, chopped
4 tomatoes, seeded and grated or peeled, seeded, and chopped
Olive oil
6 medium artichoke hearts, halved and sprinkled with lemon juice
3 red (if possible) or green bell peppers, roasted, peeled, and cut
into strips as for Escalivada
1/2 head cauliflower, broken into florets
1/2 cup fresh or frozen peas
5 1/2 cups chicken or vegetable stock
4 cloves garlic, minced
2 sprigs parsley, minced
Salt
1 pound short-grain rice

In a paella, cassola, or other wide, flat-bot-
tomed pan, make a sofregit of onions, leeks,
and tomatoes in oil

Stir in the artichoke hearts and pepper
strips (reserving 10-12 strips for decoration).

Stir in the cauliflower florets and peas, and
add 1 cup stock.

Bring to a boil; then simmer for 10 minutes

Stir in the garlic and parsley, then add the
remaining stock, Salt to taste.

Stir in the rice; then cook over medium.
high flame without stirring for 20-25 minutes
or until rice is done and liquid has evaporated.

Arrange the reserved red pepper strips on
top of the rice about 5 minutes before cooking
is completed.

When paella is finished, let stand 5-10
minutes off heat before serving.

From "Catalan Cuisine" by Colman Andrews

Ah Paella! Replace the chicken stock and you've got a delightful vegan dish!