Authentic Spanish Vegetable Paella Recipes

MURCIAN STYLE VEGETABLE PAELLA

Steps:

• Dice the mushrooms into bite size pieces and sear in the hot olive oil.
• Remove with a slotted spoon (keeping the oil in the pan) and reserve.
• In the same oil, fry the cloves of whole garlic until tender.
• Remove the cloves of garlic and mash in a mortar and pestle with the parsley and saffron too.
• Add the vegetables to the pan and sauté in the hot olive oil for two minutes.
• Add the garlic paste and the mushrooms (with any juices that came out) back to the pan.
• Add one cup of stock and let everything simmer at a low heat for 20 minutes.
• Add the two cup of rice and four cups of stock to the pan.
• Give everything a stir and bring the mixture to a boil.
• As soon as the liquid starts to boil, lower the heat to low and let it cook for 15-20 minutes -- don't stir during this time!
• When the rice is al dente and the liquid is absorbed, you're ready to eat!
• To get the beloved "socarrat" (the caramelized, lightly burnt crust on the bottom of the paella pan) put a kitchen towel over the finished rice and let it rest for 5 minutes. Then remove the towel and put the paella back on the heat on high. Any liquid at the bottom of the pan will start to evaporate, and when you start to hear a sizzle (in Spain we say it sounds like rain) let it caramelize for about 30 seconds (it should not smell burnt). Remove and serve immediately.

AUTHENTIC SPANISH PAELLA

Steps:

• It's best to have all of your ingredients prepared before you start cooking.
• Prepare the rabbit by separating the legs, cutting remaining meat into small slices and lightly salting. (In my area rabbit is seasonal. During the summer and fall I substitute with chicken legs).
• I peel my shrimp, leaving only the tail and then salt them. In Spain they tend to leave the shrimp unshelled.
• I always try to make my chicken stock from scratch (time permitting), adding a bit of rosemary, a tiny pinch of saffron and a bit of thyme. If you're going to use bouillon, I'd recommend at least heating it up with these herbs and then straining before you start.
• Keep your stock hot but not boiling as you cook.
• Coat the bottom of your pallera/pan with olive oil.
• Brown your chorizo over high heat for 1-2 minutes. Do not fully cook, just get the outside well browned. Set aside. This should add a nice red color and a hell of a flavor to your oil.
• Brown the Rabbit for 2-3 minutes. It should not be fully cooked. Set aside.
• Brown garlic, onion and bell pepper until they're softened, adding plum tomatoes shortly before the mixture is finished.
• Push the vegetables to one side of the pan and on the other add the half can of tomato paste. Caramelize it, flipping it and spreading it until it begins to loosen (1-2 min over hight heat).
• Mix all of the vegetables and meats together with the caramelized tomato paste also adding the paprika, parsley and thyme.
• Add rice, mixing together and stirring as the rice browns (1-1 1/2) minutes. As the rice browns mix in the saffron. Make sure to break it between your fingers and stir it in to release all those tasty oils.
• When the rice is slightly translucent add enough chicken stock to cover the whole mixture. If it's been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil.
• This is where paella is made and broken. I stir a few times in the first 5-10 minutes, adding broth as necessary to keep the rice fully covered. After this you must let the paella SIT! Let it cook another 10-20 minutes (I find that this step takes longer on a stovetop), adding broth bit by bit to keep the rice submerged until the rice on the top is al dente. Don't worry about rice burning to the bottom, this part (which actually has a name which escapes me at the moment, it's something like socarrat) is a tasty delicacy.
• Once you've stirred the paella for the last time and are letting cook, when you have about 8 minutes left to cook lay shrimp on top, turning over after 2-4 minutes to cook other side.
• When the rice on top is still quite al dente, take paella off of heat and cover. You must let it sit for 15-20 minutes. I've taken the lid off prematurely and ended up with a crunchy mess. Patience is the key.
• Once you're sure it's ready uncover, garnish with lemon wedges and enjoy!

AUTHENTIC SPANISH VEGETABLE PAELLA

Steps:

• Add a pinch of good quality Spanish Saffron (1 pinch), Salt (1/4 teaspoon) and Vegetable Bouillon Cube (2 teaspoon) to Hot Water (450 milliliter) and stir well. Allow to infuse for at least 5-10 minutes.
• Meanwhile, over a large bowl, use the largest holes on a grater to grate the Tomato (1) and discard the skin, season with Salt (1/4 teaspoon) and set aside.
• Heat the Olive Oil (2 tablespoon) in a large flat pan, add the Garlic (2 clove) and fry for 2-3 minutes until the garlic turns slightly golden in colour.
• Add all the Red Bell Pepper (1/2), Yellow Bell Pepper (1/2), Artichoke Hearts (3), Canned White Beans (100 gram), Frozen Green Peas (100 gram), Mushroom (100 gram), Green Beans (60 gram) and stir-fry for 4-5 minutes until soft.
• Season the vegetables with Smoked Paprika (1 teaspoon), Freshly Ground Black Pepper (1 pinch) and pour in the grated tomato, stir-fry for another 2-3 minutes until they are in a slightly brown colour.
• Pour the broth mix in and stir. Then add in the Paella Rice (150 gram), stir very gently, and spread evenly around the pan. You may also want to move the vegetables around to get a more even distribution. After this DO NOT stir please!
• Leave to simmer for 10-12 minutes over medium heat.
• When you see some small gaps start to appear on the surface of rice this means most of the liquid has been absorbed. Add Fresh Rosemary (3 sprig) on top of the rice.
• Reduce the heat to low, cover the pan with aluminium foil and leave to cook for a further 5 minutes.
• Turn off the heat and leaving the foil on the pan, allow to rest for 5 minutes before serving.
• Serve warm straight from the pan, with the Fresh Parsley (1 pinch) and slices of Unwaxed Lemon (1).