A traditional rice and vegetable dish from Valencia, Spain. Colorful and flavorful, this hearty vegetarian Valencian dish is an eye catching center piece for the table!
Prep Time20 minutesmins
Cook Time30 minutesmins
Resting time10 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Spanish, Valencian
Servings: 3people
Ingredients
2tbspOlive oil
100gSoy Chunkssoaked & prepped
1CupArtichoke heartsMarinated and quartered
1Yellow Capsicumthinly sliced
1 CupZucchinisliced
1CupCarrotstrimmed & cut into bite sized pieces
1/2CupGreen PeasFresh or Frozen
300gRipe Tomatoescut
2clovesGarlicminced
10-12strandsSaffron
1/2tsp Paprika
2Bay leaves
2CupsCooked Rice90% cooked. Should not be mashed consistency
120mlReduced vegetable stockor warm water
1/4CupFresh Parsley leaveschopped
Salt & Pepper as per taste
2-3Lemon Wedgesfor serving
Instructions
Heat the oil in a large paella pan or skillet over medium-high heat.
Soak the saffron strands in a few spoons of water for 10-15 minutes.
Add the soy chunks and garlic and cook for 2 minutes.
Add the artichokes, capsicum, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika and bay leaves, bring to a simmer and cook for 5 minutes, until they are semi cooked, stirring frequently.
Add the rice, stock water, salt and saffron infused water and cook for 5 more minutes, covered, under low flame, until the liquid is absorbed.
Remove from the heat. Allow it to rest for 5-10 minutes and cover with a thin cloth to absorb the moisture.
Remove the bay leaves and stir in the parsley and serve hot with lemon wedges.
Notes
Ideal to use Paella pan. If not a dutch oven or a heavy bottomed flat kadhai or vessel will also do.
If the rice gets burnt at the bottom, don't worry. It is a signature of the dish.