Vegetable Paella

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Not only is paella the name of the food, but it is also the name of the vessel in which the food is prepared. In lieu of a paella pan, a frying pan or Dutch oven will do.

Serves 4

2 tablespoons olive oil
2 onions chopped
5 garlic cloves, crushed
1 red bell pepper, julienned
1 green bell pepper, julienned
4 ripe tomatoes, peeled and chopped
2 cups long grain rice
4 cups vegetable stock (page 20)
1/2 cup dry white wine
1 teaspoon saffron threads
1/2 cup green beans, cut into 1/2-inch pieces
2 16oz. cans garbanzo beans, drained
1 cup frozen peas
1/2 cup black olives
1 teaspoon paprika
Salt and freshly ground black pepper to taste

Page 147

Order Book

In a large pot, in the oil, sauté the onions, garlic, and bell peppers for about 5 minutes. Add the tomatoes, rice, 1 cup of the stock, and the white wine. Cook slowly, uncovered, over medium heat until the liquid is mostly absorbed. Add the remaining 3 cups of stock, saffron, green beans, garbanzo beans, peas, olives, paprika, and salt and pepper. Cook for 20 to 30 minutes.