Everyday at the co-op, 2 people are in charge of making vegan dinz for the whole house. When I first heard that, I was green with envy, looking at all these fun vegan recipes on tastespotting and stuff. Then I remembered: I have my own house of people to feed.
Thus began the new (actually, renewed) tradition of Sunday night dinners. This week, we had
You might remember I was a little obsessed with making the perfect paella after my Spanish Summer. I haven't revisited it in a while, but this time was by far the best.
(feeds 4-6, depending on how fat you are)
1 brown onion, diced
3 tomatoes, diced and deseeded
3 cloves of garlic, minced
1 red/yellow/orange bell pepper
6 stalks of asparagus, sliced
1 cup of peas (I used frozen)
1 cup of artichoke hearts
2 1/2 cups of medium grain rice
1 cup of white wine
5 cups of vegetable stock
2 tbsps of olive oil
1 tsp paprika
1 tsp saffron, crushed
salt & pepper, to season
Heat olive oil on med heat (I added a pinch of chili flakes for an extra kick). Sautee onions and garlic until the onions are transluscent, then add the tomatoes, and sautee together. Add paprika, and seasoning. Add bell peppers, more sauteeing. Add rice, artichokes, asparagus and peas, and stir them all together so the rice is evenly coated, then add wine, stir until it cooks off a bit. Season again. Add vegetable stock, then cover and leave to simmer for about 20 minutes. Uncover and simmer for another 10 minutes so that the stock boils down.
Try a spoon of rice from the side to make sure it's cooked. If it is and the stock hasn't evaporated enough, try scraping the sides in to let the liquid run through the rice a bit more. Turn up the heat for the last minute to slightly burn the bottom of the rice. (Like bibimbop, the burnt rice is considered a delicacy. I failed at this part because I walked away to watch the end of the superbowl and the bottom ended up very black. But the rest of it was good!)