Vegetarian Vuelta a España: Paella!

by Megabeth on Sep 2, 2011 6:22 AM EDT

We're entering into the long Labor Day weekend here in the States, so I'll be disappearing a little bit for a few days. I've somehow gotten myself talked into heading down to the woods in North Carolina for some rustic camping and cycling. It seems innocent enough, but the many of the folks I'm going with are Podium Cafe hoodlums. So, wish me well on this adventure...I hope to come out alive on the other side.

In the meantime, I leave you with a classic Spanish recipe - Paella. The origins of this dish brings up images of Spanish workers in the fields, cooking over open fires and serving straight from a communal round flat pan called La Paella. Fortunately for us, the main ingredients have evolved from the 18th century staple in paella - the marsh rat.

There are literally thousands of ways to make paella. I used a lot of the vegetables that I received in my weekly vegetable delivery (including a lot of the green onions!) Feel free to throw in whatever vegetables you may have on hand beyond what I have listed below - carrots, asparagus, peppers, capers, whatever. The key is throwing it in at the right times so you don't end up with a squishy vegetable mess. The more delicate the vegetable, the later you throw it in. Be sure to let the cover sit on the pan to let everything steam and cook, but check to make sure the liquid isn't burning off too quickly or the rice won't be able to cook very well.

Paella is actually very easy to make and it becomes a really hearty dish with not a lot of added extra fat. It's a great dish to serve to a crowd and doesn't require a lot of babysitting while it cooks. (And, if you ask nicely, perhaps someone will get up and check on the paella when it's cooking so you don't have to...)

(This recipe originally appeared on Veggin' in July 2009 during my Vegetarian Tour de France, but it's so good, it bears repeating. Enjoy!)

Recipe and details on Veggin'...

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Comments

Great job!

I really enjoy reading your recipes themed with the races.

Two quick tips:

First, traditionally you would never prepare a Paella with a lid. It’s a very careful process of gently cooking off the water while making sure the rice cooks, but doesn’t stick, and adding more water as needed.

Second, and most importantly, many think the key ingredient to Paella is saffron, but this is only true if you only know Paprika to be Spanish Paprika. Most supermarkets in North America carry Hungarian Paprika, which for this recipe is a waste of the time and effort it takes to make an authentic Paella.

The absolutely key ingredient in this case is Spanish Paprika, and preferably La Chinata from Caceres. I can buy it in speciality stores in Canada, but not in a large or super market. It’s best to have both the “sweet” and the “hot” and use mostly the “sweet” and a touch of “hot”

Spanish paprika is specifically smoked and gives Paella it’s distinctive flavour, which you don’t need much of to notice (unlike hungarian which almost tastes like nothing).

If you don’t have Spanish smoked Paprika, it’s probably better to make the Italian Risotto, because it’s way easier and will have more flavour than a Paella made with Hungarian Paprika. Even the French Ratatouille with a side of Rice may please more tongues.

Great work on all the recipes and posts, I look forward to the next ones.

by LawrenceS on Sep 2, 2011 12:17 PM EDT reply actions

In fact,

I should say that, to a Spaniard, any Spanish recipe without Spanish Paprika would be like a bicycle without a chain.

by LawrenceS on Sep 2, 2011 12:20 PM EDT up reply actions

mexican chipotle or other smoked paprika is too strong

but can be mixed using <1/8 tsp to ~3/4 of unsmoked. Or (in a pinch) a couple of dashes of chipotle tabasco sauce (watch the sourness, though) or very careful use of some liquid smoke (yeah, not health food, but it has its uses).

"BECAUSE THERE’S NO F*CKING SPRINTS." -Cavendish (asterisk added)

by JFS_PGH on Sep 4, 2011 10:16 AM EDT up reply actions

Huh?

I don’t understand this reply. I don’t know why anyone would use Mexican Chipolte in a Paella… that’s not Paprika, and it’s very spicy hot… so yeah it’s too strong. Tabasco sauce as well has no business being in a Paella, unless you individually like it as a condiment.

Spanish Paprika is smoked and it should be used as is…. don’t mix it with anything other than itself (sweet with hot for example). The point was if you use American, Hungarian or other Paprika it’ll get all screwed up, will be all weird, too spicy or have no taste.

Liquid smoke? WTF?

Just use Spanish Paprika and you’ll be fine, they’ve been doing it for decades in all of Spain like this.

Anything else isn’t Paella…. it’s spicy rice with vegetables…. or bland rice with veggies, but it isn’t Paella.

by LawrenceS on Sep 12, 2011 2:43 PM EDT up reply actions