The Spanish aren’t known for their vegetarian cuisine Why should they be with all the lovely fish, seafood, poultry and meat readily available? That aside there are a few more veggie dishes showing up on menus in Spain these days although if not, the accommodating Spanish chefs are always prepared to knock up one of their fantastic potato omelettes! I, myself, am not a vegetarian – I love seafood so a lot! - but I have relatives who are! I am glad to say they really enjoy the freshly picked selection of vegetables always available in Spanish stores. My son is a dab hand at paella cooking, so he came up with this really delicious Vegetable Paella, which is a hit with vegetarians and non-vegetarians alike!
TONY’S VEGETABLE PAELLA:
Ingredients:
2/3 cloves Garlic
Olive Oil
Salt, Pepper, Saffron, Pimiento Powder
Vegetable Stock Cubes
Spanish Paella Rice
Cauliflower
Green Beans.
Artichoke (tinned or in jar)
Flat White Beans (tinned or in jar)
Courgette
You need a big flat pan (like a big frying pan) with handles either side.
Wash, prepare and pre-cook courgette, green beans, and artichoke. Drain and save the water for stock. Mix water with stock cubes.
Peel and chop garlic add to pan with olive oil.
Wash and chop the cauliflower into small florets- meatball size.
Stir fry cauliflower florets in the olive oil for two or 3 minutes until they start to brown.
Drain and wash white beans, add to pan and stir for 1 minute.
Include Rice (1 cup per person), stir fry for 10 seconds.
Include 3 mug fulls of stock and continue to stir the mixture, generating sure it’s spread out
over the whole pan. Sprinkle on saffron, salt, black pepper, and pimiento powder.
Continue cooking rice and as stock disappears include far more stock/water
Add remainder of pre-cooked
Add remaining vegetables, creating positive they’re covered with l