After a long day, most of us don’t have time to “let Calgon take us away.” Even if you wanted to “lose your cares” in its luxuriousness, there isn’t a spare moment to soak in fragrant hot water. There is still a myriad of things to do: help with homework, fold the laundry, take out the dog, make dinner, pay the bills, bathe the kids, pajama the kids, read bedtime stories, count to 3 until small people sleep, wash dinner dishes… The list goes on.
Heck, most nights, most of us probably only have time to lose our cares in the luxury of a bottle of wine. Okay maybe a coffee mug full of Jack Black if it has been one of those days. But, I have a great new vegan recipe that can almost whisk you away to Spain. So, head into the kitchen and fire up my version of VEGETABLE PAELLA. In a short time, you can virtually be in Valencia, worry free, with the soft breezes of the Mediterranean Sea caressing your face.
Ingredients
- 1/2 Tsp Saffron Threads
- 4 Cups Vegetable Broth
- 2 Tbs Olive Oil
- 4 Garlic Cloves (minced)
- 1/2 Cup Onions (diced)
- 1 Med Red Bell Pepper (chopped)
- 4 Slices Faux Bacon (optional)
- 1/4 Cup White Wine
- 1 Tsp Smoked Paprika
- 1 Tsp Sweet Paprika
- 1 1/2 Cups of Short Grain White Rice
- 14 oz Can of Artichoke Hearts (chopped)
- 1/2 Can Diced Tomatoes
- 8 oz Faux Chicken (optional)
- 1 Cup Fresh Peas
- 1 Tbs Fresh Parsley (minced)
- Salt & Pepper to your taste
Instructions
Preheat your oven to 400 degrees. In a saucepan over medium heat, bring the vegetable broth and saffron to a simmer. Then reduce the heat to low and allow the saffron to flavor the broth for 5-10 minutes. While the broth steeps, take a large oven proof skillet (cast iron or stainless) and sautee the garlic, onions, peppers, and bacon in the olive oil for 3-5 minutes or until the vegetables become tender. Then add in the white wine and continue to cook until most of the liquid is gone and the alcohol has evaporated.
Now, into your large skillet, add in your rice, remaining spices, vegetables, and saffron broth reserving the parsley for garnish. Mix to combine and bring this mix to a boil. Then turn off the heat and carefully place the entire skillet into your oven. Bake the dish for 10 minutes. Check to see if the dish needs a touch more liquid. If so, add a few tablespoons of water. Bake for another 5-10 minutes or until the liquid has been absorbed and the rice is soft and tender.
Using oven mitts, remove the skillet from the oven and make sure you don't touch the skillet as it will be 400 degrees and will cause 2nd degree burns (I add this point because I put my skillet on the counter, took off my oven mitt, and proceeded to grab the handle of the skillet while spooning out the Paella onto a dish). Season to your taste with salt and pepper, Then, garnish with fresh parsley and a sprinkle of smoked paprika.
https://www.grassfedcarnivore.com/vegetable-paella/That is all there is to it. In a short time even with everything else going on around you, a short trip to Spain is just around the corner. If this doesn’t work and you really need Calgon to take you away, crack open another bottle of wine and give me a call. I will try to swing by and put the kids to bed or pay your bills or fold your laundry while you run your bath. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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