25 Mar CUPTAPA: PAELLA-INSPIRED VEGETABLE RICE / VEGAN (SAVOURY – TAPAS)
Recipe + design by Sita & Nena
PAELLA-INSPIRED VEGETABLE RICE
Our note: This is a delicious rice dish prepared by cooking rice with various vegetables. Paella is a bit different recipe, first of all you will need a paella pan. We highly recommend to visit Albufera area in Valencia County, Spain. There, you will have the authentic paella.
- INGREDIENTS *vegan recipe
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.
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
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
- RECIPE STEP BY STEP
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).
Our note: The silicone wrappers (cupcake size) are the perfect unit for a tapa.
YOU LEARN SOMETHING NEW EVERYDAY…
Paella (Wikipedia, the free encyclopedia) is a Valencian rice dish. Types of paella include Valencian paella, vegetarian/vegan paella (Spanish: paella de verduras), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), among many others.
Paella has ancient roots, but its modern form originated in the mid-19th century near the Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.
The possible origins of the paella are in Muslim Spain when began rice cultivation around the 10th century. Consequently, Valencians often made casseroles of rice, fish, and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the 15th century. Afterwards, it became customary for cooks to combine rice with vegetables, beans, and dry cod, providing an acceptable meal for Lent. Along Spain’s eastern coast, rice was predominantly eaten with fish.
Spanish food historian Lourdes March notes that the dish “symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries.”
Paella is a word in Valencian 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.
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