Vegan Spanish Paella

Ingredients

2 cups Basmati Rice, soaked water for 30 minutes prior to cooking

6 Roasted Mini Bell Peppers, any color

1/2 cup Green Sweet Pea, fresh or frozen

1 pinch Saffron, soaked in 3 tbsp of warm water for 30 minutes

1 large Onion, sliced vertically

4 Green Hot Chilli, vertically slit

2 tablespoons Olive Oil

Salt, to taste

In a thick, deep bottomed skillet, heat the oil and add the onions. Saute until browned.

Add the green chilli and cracked pepper and fry it for a couple of minutes.

Pour the vegetable stock plus saffron soaked water and bring to a boil. Add the salt and give it a stir.

Drain the water completely from rice and add it to the skillet.

Add the roasted or freshly cut peppers(I used oven-roasted peppers for this recipe) and green peas.

Check for salt and cook with closed-lid for 7-8 minutes on a low-medium flame.

Serve immediately.

Paella (Pa-Yay-Yea) really stands on its own. Side-dish is Optional.

4 Servings

Saturday, January 30, 2010 - 4:57am