Try Vegetable Paella from Spain 
Vegetable Paella When preparing Vegetable paella Wash vegetables in plenty of water peel and cut them if necessary the red pepper into strips and the remaining peppers into triangles Other Vegetable Paella recipes Remove the tips of the beans, cut the mushrooms into slices and remove the peas from the pod. Cut the garlic and onion in brunoise.
Vegetable paella
Vegetable paella.
Here’s one way to make, Spain’s most popular culinary export.
The internationally-known Vegetable Paella is a rice dish from Spain.
Originating in the fields of Valencia in eastern Spain, today it is made in every region of the country, using just about any kind of ingredient that goes well with rice.
There are as many versions of Paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers.
Saffron, the spice that also turns the rice a wonderful golden colour, is an essential part of the dish.
Vegetable Paella Ingredients (serves four).
Rice – 400 gms. Medium red peppers – 2 Green pepper – 1.
Yellow pepper – 1. Green beans – 100 gms. Mushroom – 100 gms.
Peas – 150 gms. Large onion – 1. Garlic cloves – 9. Saffron – 8 strands
White wine – 50 ml. Salt. Vegetable stock – 1 litre. Olive oil – 80 ml (5 tablespoons).
Vegetable Paella Method.
Wash vegetables in plenty of water, peel and cut them if necessary — the red pepper into strips, and the remaining peppers into triangles.
Remove the tips of the beans, cut the mushrooms into slices and remove the peas from the pod.
Cut the garlic and onion in brunoise (julienned and diced, given 2 mm).
Heat oil in a pan and sauté the onion until transparent. Add all vegetables except the garlic, and sauté for 15 minutes.
Add the wine, mix well with vegetables, allow alcohol to evaporate for five minutes and add the rice, stirring constantly, until it begins to be transparent.
Crush the garlic with the saffron diluted with some water and add to the previous preparation.
Pour vegetable stock over the rice and vegetables, add salt, and cook for 20 minutes or until rice is tender.
Leave the Paella a few minutes before serving.
Anything goes: Chef Nuria preparing vegetable paella at Olive Beach, New Delhi.
Nuria Rodriguez Parra
Chef Nuria hails from Spain and has been cooking there for over 10 years.
Her flavours are inspired by the hedonistic Spanish sub cultures of the Basque, Catalonia and Valencia; these pallettes cater to the experimental gourmand.
Nuria first trained under the well-known 3 star Michelin chef Martín Berasategui, who is known for taking his native Basque dishes international.
Nuria has cooked at a variety of restaurants that covers a range of the region’s national specialties.
Prior to coming to Olive Beach, she was the head chef of two restaurants simultaneously.
She is the resident chef at Olive Beach.
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Then, there is no better way to learn than to go on a cooking holiday in Spain.
Select the destination of your choice and let some of the best Spanish chefs out there introduce you to creating some of the most delicious Spanish dishes.
Reserve yourself a spot on one of our many cooking vacations in Spain and become the culinary master you know you can be!
SPANISH VEGETABLE PAELLA
Vegan Vegetable Paella
Learn to make Vegan Vegetable Paella in the authentic, traditional Spanish method. This Vegetable Paella is prepared outside on an open fire but can also be prepared at home on a gas burner.
World of Flavours Mediterranean Non-Stick 40cm Paella Pan for Vegetable Paella
Spain Info
This site Spain info covers local towns with Vegetable paella local accommodation. Spain info also covers info local days out in Spain on the Mediterranean.
site also of info has information on Vegetable paella gardening in Spain Mediterranean style. Spain info with information on cooking Paella Mediterranean style.
Site info also covers Bowls Clubs Golf Go Karting fishing Caves and other sports here in the Mediterranean.
The web site Spain info also lists the Local Hot Water Spas many of them dating back to Roman times.
Tortilla Omelette
Spanish Cookery Index
Vegetable paella
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