From Veg. Times (Dec. 96).
My personal revisions are as marked (***). This is one of my favorites,
and it's pretty easy, and most people like it.
Traditional Paella, I believe, has all kinds of seafood and sausage
If you're into the fake meat thing, some peices of fake sausage
might work well in this recipe.
It also says short-grained Paella rice is usually used, but Arborio
works well as a substitute.
I've never seen Paella rice.
***(I also add more vegetables when possible, like a few fresh chopped
mushrooms, some corn, more than the recommended bell peppers, etc.)
- 3 Tbs. Olive oil
- 1 large onion, chopped
- 1 large fennel bulb, chopped
***(sometimes fennel is not available, so I used about 2 - 3 teaspoons
of fennel seeds)
- 5 large cloves garlic, minced
- 2 cups Arborio rice
- 1 x 14 1/2 oz. can vegetable broth
- 1 x 16 oz. can stewed tomatoes, undrained
- 1 cup dry vermouth
***(I've left this out before and the flavor was just fine)
- 2 tsp. dried thyme
- 1/2 tsp. saffron threads or 1/4 tsp. ground saffron
- 1/4 tsp. cayenne
- 1 x 14 oz. can artichoke hearts, drained, cut through hearts
into 1/2" wedges
***(I used the marinated artichokes in the oil and drain the oil
before adding them)
- 1 large yellow or red bell pepper, seeded and cut into 1" chunks
- 1 x 10 oz. package frozen sugar snap peas or 1 1/2 cups frozen
***(I use fresh snow pea pods or sugar snap when available)
- 1/4 cup chopped fresh cilantro
***(If fresh isn't available I use dried)
Heat oil in Dutch oven (I don't know what a Dutch oven is, so
I just use a large soup/chilli pot) over medium heat.
Add onion, fennel and garlic, cook 5 minutes, stirring frequently.
Stir in rice, cook 1 minute. Add broth, tomatoes, vermouth, thyme,
saffron and cayenne, bring to a boil.
Stir in artichocke hearts and bell pepper; return to boil.
Cover, simmer over low heat 20 minutes or until most of the liquid
Stir in sugar snap peas or peas; cover and continue to simmer 2
*** If you're using fresh veggies and you want them cooked a little
more, just add them to the pot earlier.
Simmer until remaining liquid is absorbed.
Garnish with cilantro
***(if I used the dried, I already added it) and fronds from fresh
This can be reheated, just add more broth or water when doing so.
Makes 12 servings, per 1 cup serving: 204 cal; 5g prot; 4 g total
fat (.5 g sat. fat); 35g carb; 327 mg sod; 1 g fiber.