I am seriously lucky everyone. I have a awesomely handsome husband from Valencia, Spain, AND he is a home cook with his own channel..shameless plug here. So he put together this amazing recipe for a Spanish Vegetable Paella for my website, and now I love him even more.
Going to the family’s chalet on Sunday, is a super cool thing to do here in Spain. You get together, make a paella, drink wine, and talk endlessly. Nothing else matters in the world- No stress, no work, no nagging & complaining ( well, maybe a little. It depends on who is there). My husband’s family normally make a typical Paella Valenciana which I do not eat, because it has chicken and rabbit, but the rest, is nothing short of amazing. If my husband is cooking a vegetable paella, I prefer a lot of veggies in it. The more the merrier. I must warn you however, the star of the dish is the rice. Not the other stuff that accompanies it. Think of the rice as Meryl Streep, and the vegetables ( even though we love them dearly, as Emma Stone). They play off of each other, but the rice needs to shine.
My husband and kids do not eat meat either, so he came up with this amazing alternative to a typical paella, and seriously folks…amazing. Feel free to change up the veggies to your liking. There is no wrong or right vegetables to use in it. Just be sure to use round rice. No substitutes! Here is also a great tip while cooking this dish. Spanish red wine. Not in the paella, but drinking it while you are cooking! That is always a must. ALWAYS.
- 1 Cup Round Rice
- 1/2 Cup Tomato Puree
- 1 Zucchini
- 5 stalks of asparagus
- 1 Red Bell Pepper
- 6 Cloves of Garlic Minced
- 1 Teaspoon Smoked Paprika
- 1 Vegetable Bouillon Cube
- 2 Cloves of Garlic
- 1/8 cup green onion
- 1/ cup peas
- 1/2 Lemon
- 1/2 Cup Extra Virgin Olive Oil
- 3 Cups of Water
- Saffron in Powder Form
- Sea Salt
- Heat a paella pan or skillet on medium heat. Add bell peppers, zucchini, and asparagus, and cook until tender.
- Push the veggies aside, and add the garlic. Saute until fragrant.
- Add the tomato puree, peas and paprika. Mix well.
- Gently add water, bouillon cube, and saffron.
- Add the rice, making sure to spread it evenly around the pan. DO NOT stir the rice. With your spoon, gently wiggle in the rice to create pockets for the broth.
- Once the broth has evaporated, remove from the heat, and cover with aluminum foil, then a dry dish cloth.
- Cover with a dish towel for 5-7 minutes. Remove the dish towel, and BAM!!!!! A beautiful colored vegetable paella, made with love.