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

Spanish Omelet - Spain

We are in the fourth week of our Mega marathon and this week the theme is Breakfast from Countries.

My third post is from Spain a country, recently visited and loved my stay there - the Tapas restaurants, the beautifully designed architectural buildings and other places. As usual enjoyed my food there but my hubby a veggie had to live on eggs and pastas. I even had to opportunity to visit a food festival and simply enjoyed it. Let's go to the post my hubby's favorite ...

Ingredients
2 Eggs
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Capsicum - finely sliced
1 Small Onion - finely sliced
1 Tablespoon Sweet corn - boiled
1 Large Mushrooms - sliced
2 Tablespoon Oil

Method
Beat the eggs with salt, pepper and milk well.

Heat a frying pan with oil, add the capsicum, onion, mushrooms and stir fry for 2 minutes then pour the eggs on it, spread the eggs evenly in the pan, cover and cook till done, and press gently. Remove it on a serving plate and serve hot with buttered toast. 

Labels : Breakfast, Egg, Healthy, Spain, Blogging Marathon, Continental Cuisine
An InLinkz Link-up

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Brown Sauce Grilled Chicken - Spain

Brown sauce is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour. The best known brown sauce is HP Sauce, a spicy and tangy variety, is most popular  in the UK.  Brown sauce is traditionally eaten with meals and dishes such as bacon sandwiches, chips and baked beans.

In Spain Espagnole (pronounced like the word for Spanish: "español") is a basic brown sauce which  is one of the five mother sauces of classical cuisine and  is traditionally served with red meats.

In week 3 - day 14, for the marathon the theme is Condiment from Countries.  

Condiment - Brown Sauce

Country - Spain 

Ingredients:

300 Grams Chicken

For Marination
1 Teaspoon Brown sugar
1 Tablespoon Balsamic vinegar

1 Tablespoon Lime Juice

3 Cloves Garlic  - crushed
1 Tablespoon Soy sauce
1 Tablespoon Worcestershire sauce

1/2 Teaspoon Back pepper powder

1/4 Teaspoon Salt

1 Tablespoon Olive oil

For the Sauce

1 Tablespoon All purpose flour
1 Tablespoon Butter

1 Tablespoon Oil

1 Bay leaf

1/2 Teaspoon Fresh Thyme

2 - 3 Cups Chicken Stock

1 Onion - finely diced

1 Carrot - finely diced

1 Tablespoon Celery - finely diced

2 Tablespoon Tomato paste

Salt to taste

Method:
Mix all ingredients  for the marination add the chicken and keep it in the refrigerator to marinate  at least 2 hours or overnight.

To prepare the sauce

In a heavy-bottomed saucepan, melt the butter and oil over a medium heat, add the onions and fry till brown, stir the flour and stir it with a wooden spoon for  five minutes or so, until the flour releases an aroma,  add the stock little at a time and keep stir till the flour is lump free and form a smooth paste  , add the remaining stock and rest of the ingredients and let it boil  on low flame for 15  to 20 minutes keep stirring in between.  After 15 - 20 minutes, remove the bay leaf and  cool the broth, then blend it to a smooth paste.  

Boil this sauce over lower heat, until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan.
For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer.

In a grill pan fry the marinate chicken in little oil till cooked and brown on both sides, as the chicken is frying pour the remaining marinade a spoon at a time, so that the chicken remains juicy and does not dry out.  .

To Serve

In a serving plate spoon in a tablespoon of sauce, place the grilled chicken on it.  Rice or steamed noodles and veggies or with fried potato wedges or french fries.  Serve hot and enjoy. 

Labels : Chicken, Brown Sauce, Spain, Continental Cuisine, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Rice With Chorizo - A Spanish Recipe

My daughter picked two types of Chorizo , one a sausage and the other a salami type from Spain.  I had seen Nigella Lawson prepare this on her cookery show,  always wanted to make it and see what it taste like.  When my daughter brought this I was so excited, waited for an opportunity to prepare.  This is something that only I eat, so had to wait a very long time to prepare it. 

I finally prepared this rice which is very quick and easy. This is so savory and warming. It's not too spicy for kids. A deliciously simple and yet very tasty Spanish dish.

Chorizo is a dry/cured sausage that is found in every local bar and household in Spain. The taste is amazing. In Spain, they sell different varieties of Chorizo. Some that can be cut into thin slices and eaten in sandwiches and other varieties that are meant to be used for cooking in stews. This is real comfort food. No planning and yet tasty and easy.

Serves 2

Ingredients 

1 Chorizo Sausage
2 tablespoons Olive oil
1 Onion - finely diced
1 Cup Rice
2.1/2 Cups Boiling Water
1 Chicken seasoning cube
½ teaspoon Paprika
1/4 teaspoon Salt
1 bay leaf
1/2 Teaspoon Peppercorns

Method

Slice the chorizo into thick roundles.

Heat the oil in a saucepan and gently cook the onion for five minutes until it is softened. Add the chorizo and fry until it give out the awesome red colour. Add the rice and  fry for about 3 minutes, stirring well to coat the grains.

Add the boiling water, chicken cube. paprika, salt, pepper, and bay leaf, and bring to the boil. Simmer for  15 - 20 minutes, lightly stirring in between , until the rice is cooked and has absorbed  all the liquid.   Serve hot

Super Easy! No dicing of vegetables needed!!  I enjoyed this for my lunch. Hmm..mm I must say it looked just like what Nigella Lawson makes... yum..

Labels : Rice, Continental Cuisine, Spain, Chorizo, CCChallenge