Veggie Paella
Ingredients
2 cups Spanish bomba rice (or short-grain rice)
4-5 cups vegetable broth (or filtered water)
3-4 cups mixed local root vegetables, diced (choose what's in season: carrots, turnips, etc.)
1 large onion, diced
4 cloves garlic, minced
2 tomatoes, diced (or 1 can diced tomatoes)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp turmeric
1 pinch saffron threads
Fresh herbs for garnish (parsley, cilantro)
Lemon wedges for serving
Salt and pepper to taste
Instructions
1.Heat olive oil in a large paella pan or wide skillet over medium heat.
2.Add onions and sauté until translucent, about 3-4 minutes.
3.Add garlic and tomatoes and cook for another minute until fragrant.
4.Stir in the rice, and add more oil
5.Add paprika, turmeric, and saffron. Toast the spices with the rice for 1-2 minutes.
6.Add the vegetable broth (or water) and bring to a gentle boil. Reduce heat to a simmer.
7.Spread the rice evenly across the pan and avoid stirring from this point forward (this creates the traditional socarrat crust).
8.Add your chosen root vegetables. Sauté for 5-7 minutes until they begin to soften.
9.Cook uncovered for about 20 minutes, or until most of the liquid is absorbed.
10.Remove from heat and cover with a clean kitchen towel. Let rest for 5-10 minutes.
11.Garnish with fresh herbs and serve with lemon wedges.
SERVINGS: 4-6 PEOPLE
PREP TIME: 20 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 55 MINUTES + 5-10 MINUTES
RESTING
