A version of the traditional Spanish dish for those that can't or don't want to eat the meat and fish that is usually on the ingredients list.
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 4 garlic cloves, chopped
- 1 green sweet pepper, cored and diced
- 1 sweet red pepper, cored and diced
- 1 cup peas, frozen are fine
- 2 tomatoes, chopped
- 1 teaspoon paprika
- 1 pinch saffron thread (not absolutely necessary but nice)
- 28 fluid ounces vegetable stock
- ground black pepper
- 10 ounces long grain rice
- 1⁄2 cup fresh parsley, chopped (optional)
- Dissolve the saffron in the vegetable stock.
- Prepare all the ingredients and have them lined up in front of you in the order listed above.
- Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft.
- Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
- Make a well in the center, put the tomatoes in the well and the paprika on top.
- Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: If it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice.
- Season with pepper and stir.
- Scatter as much of the rice as you think will fit over the stock, stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This should take about 20 minutes, stirring occasionally.
- Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
- Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot.
- Also nice cold eaten as leftovers.
This was delicious!!! I ended up putting a little bit of cajun seasoning in, believe it or not. My husband LOVED it! I'll certainly be making it again! It was so easy to make!
Very good; I served this alone for a vegetarian meal. It does make a lot, but served alone I think it wouldn't feed more than 5. It does take a long time to prep. Then when I added the rice, it took more like 35 minutes instead of 20. However, 28 oz of broth was just the right amount for 10 oz rice. I didn't use saffron and needed more flavor so I added Italian seasoning, and salt. This is an okay vegetarian side-dish, but served alone it's pretty boring.
THis makes a ton but so deliscious....I made for PAC and will be making again I am sure.