Quick Vegetarian Paella

February 26, 2008

Sacromonte/Albayzin (Grenada, Spain)
View of Alhambra from the Sacromonte
Photograph © John Willer and used with permission. 

Honey, let’s play “Caveman!”

Cave hotels are beautiful, bright and clean.  I know because I stayed in one once, though not for a honeymoon! There are cave hotels in Turkey, Greece, and southern Spain , among others.   Imagine sending Sam and Harry to a cave in the Albayzin/Sacromonte area of Grenada, Spain, where the whitewashed cave homes are built into and stacked against the hills directly across from spectacular, 14th century  Alhambra palace and grounds.

A cave is a wonderful place to escape the afternoon glare and heat and take a siesta, emerging at sundown for a late dinner in the cool evening air, with the wild and lovely sounds of Gypsy music drifting up from the Flamenco bars dotting the hills below you.  

This recipe for Spanish paella is easier than most, and vegetarian besides. -Almostgotit

Quick Vegetarian Paella

10 strands saffron
6 cups vegetable stock
1 Tbs olive oil
1 onion chopped
1 red pepper, chopped
1 green pepper, chopped
2 tsp garlic minced
2 cups arborio rice
1 Tbs smoked paprika
15 oz. can chopped tomatoes
1 cup frozen peas thawed
14 oz. can chick peas, rinsed and drained
2 Tbs parsley chopped
lemon wedges to serve

In a large saucepan pan, combine the stock and saffron, bring to a boil, then cover the pan and reduce heat to simmer.

In another large pan or wok, heat the oil and sautee the onion, peppers and garlic until soft. Stir the rice into the onion and pepper mixture and cook until rice is translucent, about two minutes. Add the paprika and tomatoes and stir well.  Pour simmering stock into the rice mixture and stir. Bring the rice mixture to a boil, then lower the heat to a simmer, cover the pan tightly, and cook 25 minutes.  Add the peas and chickpeas and simmer for  for 5 minutes more or until all the stock is absorbed. Stir well and add parsley. Serve with lemon wedges.

Tienda.com is a great online source for paella supplies and other Spanish food products, and provides several additional, more traditional paella recipes.

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COOKING TIP: Paprika

January 22, 2008

Fresh paprika is fabulous—stale paprika is little more than food coloring. If yours is more than six or eight months old, replace it and store the new bottle in the freezer.


COOKING TIP: Paprika

July 17, 2007

Paprika is ground red pepper pods. It can be sweet or sharp, mild or hot. The best varieties come from Hungary, Spain, and California. It does, though, get stale quickly—think of the tasteless red powder found in too many kitchen spice racks. Unless you use it by the cupful, keep yours in a tightly sealed container in the freezer. If you don’t have a good local source for paprika, check Penzeys Spices.