Photo Credit: Evelisse Capó
Traditional paella originated in the city of Valencia in Eastern Spain. There are many variations that use a combination of vegetables, but the key ingredient that gives paella its unique flavor is saffron.
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- 2 cups whole grain parboiled brown rice
- 1 cup onions, diced
- 1 cup mushrooms, diced
- 6 garlic cloves, crushed
- 2 teaspoons saffron threads
- 2 1/2 cups vegetable broth
- 1 bunch asparagus or 1 cup green beans
- 1/4 cup frozen corn (optional)
- 1/4 cup roasted red peppers sliced in strips
- 1 cup quinoa
- 1 cup red bell peppers, diced
- 1/2 cup carrots, diced
- 1 cup cooked chickpeas 1/4
- 1/4 teaspoon turmeric
- 1/2 cup white wine or another cup vegetable broth
- 1/2 cup frozen peas
- Sea salt and pepper to taste
- Sauté the onions, peppers and carrots for 3 minutes adding some vegetable broth if needed.
- Add the mushrooms, chickpeas and seasonings and cook for 3 minutes.
- Add the rice, quinoa, vegetable broth, and wine (if using).
- Bring to a low boil, cover, and reduce the heat to medium and cook for 25-30 minutes.
- While the paella is cooking, prepare the asparagus or green beans separately.
- Blanch the asparagus or green beans in boiling water for 2 minutes, then drain well.
- Add the corn and peas to the paella and cover for 3 minutes.
- Remove from the heat.
- Arrange roasted red peppers and asparagus on top of the rice and serve.
- I like to use whole grain parboiled rice for Spanish rice dishes. Uncle Ben’s whole grain is my favorite.
- For a more traditional paella taste, you can add ¼ cup toasted nori sheets cut in strips or seaweed seasoning when sautéing the vegetables.
- Baked tofu is another great addition to this recipe.
- After blanching, the asparagus can be seasoned and cooked in a pan for a few minutes before adding to the paella.
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