A couple of weeks back my wife shared a Vegetarian Times recipe for Paella with me. Paella as you know is a Spanish dish made primarily with seafood. Alas, I discovered it after I had turned vegetarian so I have no clue whatsoever what it is supposed to taste like. Looking over the recipe I thought, it would end up as some kind of a pulao (pilaf) with a saffron flavor. Being a lover of rice in all shapes and forms, I decided to give it a go. (NOTE: It didn’t turn out like a Pulao but more like a Risotto)
The original recipe is here. What I made is similar with some minor variations.
The verdict – good but no cigar. If this is what Paella is supposed to taste like, then I am underwhelmed. It had the consistency of Risotto, was edible enough without being something I will ever crave. The whole family felt the same way. My wife thought that parsley is best left out of the recipe though I don’t have strong feelings on that either way (BTW, I personally am not a big fan of parsley. It is a waste of a herb IMO.).
Here goes. There are a lot of ingredients but the dish itself is pretty easy to put together.
INGREDIENTS (Serves 6 adults)
1 medium onion, chopped
3 medium cloves garlic, minced
1 medium red bell pepper, cut into 2-inch-long strips
1 medium green bell pepper, cut into 2-inch-long strips
14.5-oz. can diced tomatoes
15-oz. vegetable broth
2 cups uncooked brown rice
1 tsp. saffron threads, dissolved in some hot water
½ tsp. dried thyme
14-oz. can artichoke hearts, drained and coarsely chopped
1 ½ cups frozen peas
¼ cup chopped fresh parsley
Salt and pepper to taste