DescriptionWorkShopRecipesExperience

Search:

 

Vegetable Paella from the Region of Navarre

Year

2004

Author

Mª José San Román

Served

Hot

Course

Entrée

INGREDIENTS

 

200g rice

6 dl vegetable stock

12 green asparagus, 3 artichokes, 50 g cauliflower, 50 g brocoli, 50 g courgette, 50 g turnip, 50 g carrot, 50 g green beans, 20 g broad beans, 4 young garlic, 100 g mushrooms, 30 g onion, 20 g red pepper, 1 sun-dried tomato, fresh spinach.

 
"Salmorreta" Garlic-Mayonnaise: "Ali-oli"

6 cloves of roasted garlic, add 1

tablespoon of tomato paste, plus 1

tablespoon of flesh of red pepper.

2 cloves of garlic, 1 dl olive oil from

arbequina, 1 egg, few drops of

lemon, salt.

 

Put the cloves of garlic and the egg in a food processor and blend until smooth. Add the oil a little at a time through the feeder tube, while the processor is running. When the mixture is thick, add the drops of lemon and salt.

Parsley olive oil:  
blanched parsley and ground with arbequina oil. Few saffron pistils.
METHOD:

Boil the vegetables quickly until al dente. Refresh in ice water to preserve the colour. Have spinach uncooked.

Heat the oil in a large frying pan. Sauté the garlic until golden brown. Add mushrooms.

 

Heat the oil in a paella*, add diced onion, diced red pepper, diced tomato, and fry over a gentle heat, for about 5 minutes, stirring frequently. Add the rice, the “salmorreta” and the saffron. Add the vegetable stock. Bring to a boil, stirring and cook for 5 minutes.

Pre-heat the oven and put the paella into the oven for 13 minutes, 400º F.

 

ASSEMBLY: Take out the paella and cover with vegetables and mushrooms. Leave to settle for 1 minute. Mix up and serve with the parsley oil and the ali-oli.

 

 

* a wide, round, earthenware pot or any wide round pot about 3” deep.

See more: 1 - 2 - 3 - 4 - 5
GO

"One can say every- thing best over a meal"

 

George Eliot

 

There has always been a food processor in the kitchen. But once upon a time she was usually called the missus or Mom.

Sue Berkman.

 

<< back to recipes

 

© 2004. The kitchen of Maite Montes