PAELLA-INSPIRED VEGGIE RICE // FOOD RESCUE

PAELLA-INSPIRED VEGGIE RICE // FOOD RESCUE

CUPTAPA 🧁🥘😉 one of our delicious plant-based creations by cooking a traditional recipe: paella-inspired veggie rice plus adding something new: serve into silicone wrappers to make a cuptapa. The silicone wrappers (cupcake size) are the perfect unit for a tapa. Grandma Sita’s sustainable cuisine, always tasty cooked from scratch with love 💚


  • INGREDIENTS

VEGETABLES
1 white onion (medium size)
2 garlic cloves
1 leek, white stalk
1 red bell pepper (medium size)
1 small courgette / zucchini
1/2 whole mushrooms tray (300g)
2 natural ripe tomatoes or 1/2 can of chopped tomatoes in tomato juice
Our note: Peas, broccoli or asparagus are ingredients that makes very tasty this recipe as well. Add other vegetables up to your taste.
Olive oil (approx. 50ml), to sauté
RICE
1 cup of paella rice (bomba rice)
STOCK + SAFFRON
3 cups of homemade vegetable stock or vegetable flavoured stock cube
A pinch of saffron or natural food coloring (orange-yellow flavoring)
Salt and ground black pepper, to taste
Our note: following the cups method for measurement units, we discovered that the volume of the cup is always the key, you don´t have to weigh the ingredients. A cup has the same volume of ingredients (liquid or dry) as a glass or a mug.

 

  • METHOD 

1. Cook in a pot homemade vegetable stock or vegetable flavoured stock cube (to disolve in 1l of water).
2. Wash all the vegetables well. Peel and chop onion, leek, garlic, bell pepper and zucchini.
3. Remove stems from mushrooms, usually stems are dirty. Wash all the cups well and cut into thin slices.
4. Heat the olive oil in a round frying pan (big size).
5. Sauté onion, leek and garlic for several minutes. Add red bell pepper, zucchini and mushrooms. Stir everything well until the vegetables are poached and a bit brown.
6. Add chopped tomatoes, a pinch of sugar and stir for several minutes.
7. Add a cup of bomba rice and mix everything well for a while.
8. Add 3 cups of homemade vegetable stock , a pinch of saffron (or food coloring) and seasoning, to taste.
9. Cook over high heat until the water boils, then simmer for 20 minutes.
10. After 20 minutes, remove from heat and set aside. Cover with a cloth and leave to stand 10 minutes.
11. After 10 minutes, remove the cloth and serve immediately. Vegetable rice should be served hot. Put some lemons quarters per dish (optional).
CUPTAPA: Fill the silicone wrappers (cupcake size) with vegetable rice, sprinkle ground black pepper and a dash of freshly half lemon squeezed (optional).


  • DID YOU KNOW…
    • Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means “frying pan” in Valencian, Valencia’s regional language.
      “Paella” is a Valencian word which derives from the Old French word “paelle” for pan, which in turn comes from the Latin word “patella” for pan. The word paella is also related to “paila” used in many Latin American countries. “Paila” in the Spanish language of Latin America refers to a variety of cookware resembling metal and clay pans, which are also used for both cooking and serving. | wikipedia.org


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