Veg Paella # FoodieExtravaganza

In celebration of Spanish Paella day, our Host for this month Sue​ ​Lau, choose this theme for March - Paella- seafood, chicken or a vegetarian.

I was all in to prepare a Spanish seafood paella, but could not do so since my hubby a vegetarian had not tasted this dish on our visit to Spain. Hence,  decided make a Veg Paella, for lunch which he enjoyed and had the remaining for dinner too. Happy me.. to see him relish it.

By the way Paella (is pronounced as Pa e ya)  which is a traditional Spanish Rice dish, to which, assorted veggies with combo of seafood or meat is used. 

Though the recipe is very lengthy but its very easy to  make.  I, do not own a traditional Paella pan, had to  make do with a flat, broad pressure pan and it worked very well.

Ingredients

1.1/2 Cups  Rice
5 White Baby Onions -  sliced

5 White Baby Onions -  kept them whole
5  Big Cloves Garlic
50 Grams French beans - cut into two
4 Florets Broccoli
50 Grams Green Peas

2 Carrots - cut into thick sticks

1 Round Brinjal/ Eggplants- cut in thick half circles
1  Red Bell Pepper - cut into long strips

1  Yellow Bell Pepper - cut into long strips

1  Green Bell Pepper - cut into long strips
5 - 6 Button Mushrooms - cut into two pieces
2 Tomatoes - finely copped
10 - 12 Black or Green Olives
3/4 Teaspoon Salt
1/4 Teaspoon Turmeric powder

2 Veg Seasoning cubes
1/4 Teaspoon Saffron
1 Teaspoon Red chilly flakes

1/2 Teaspoon Black Pepper powder
4 Cups Hot Water
1 Cup Tomato Juice * (see notes)
4 -5 Tablespoons Olive oil
2 Teaspoon Fresh Lemon juice 

Coriander leaves for garnishing

Method

Wash and soak the rice in water for 30 minutes.  Just before use drain all the water. 

Boil 4  cups of water with the vegetable seasoning cube.  Keep it  aside.  

In  a broad pan, heat oil, add chopped garlic, sliced onions and saute  till onions are translucent and garlic releases an aroma.  Add  bell peppers and saute it again. Add turmeric, saffron, chilly flakes, pepper powder, mix well. Add rice and saute it well so that rice is completely covered with spices. Add the rest of vegetables, baby onions and chopped tomatoes, except olives and tomato juice. Saute again add salt, hot vegetable stock water and tomato juice.  Bring it to a boil and let it boil on high flame for 3 to 4 minutes.  Now reduce the flame to low and cover the pan.

 After  5 minutes open the lid and lightly give it a quick stir, if needed add water and again cover the pan,  let it cook for 12 to 15 minutes.  After  12 to 15 minutes check if the the the stock is completely absorbed and rice is done.  Then switch of the flame. Cover the pan again and let it rest for 10 minutes. 

Sprinkle a  tablespoon or two of extra virgin olive oil and lightly mix the rice. Dish out the rice in a serving plate,  sprinkle lime juice, add olives and parsley or coriander leaves and enjoy this Paella.  This is a complete and filling meal.

My Notes

I blended 2 medium tomatoes strained it and added water enough to make 1 cup of tomato juice.

Can use any long or short grain rice to make this paella

Can use any onions if white is not available. Since I had baby onions used it.

Labels : Rice, Vegetarian, Spain, Vegetables, Healthy, Foodie Extravaganza Party

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! Posting day is always the first Wednesday of each month If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out  HERE.

Arroz negro (Spanish black rice paella) from Caroline's Cooking
Chicken, Sausage and Shrimp Paella from Cookaholic Wife
Easy Mixed Paella from Food Lust People Love
Paella Bogavante from Palatable Pastime
Veg Paella from Sneha's Recipe