Farmer’s Market Veggies Paella

by Anna on August 22, 2010

in Vegetarian,World Food

Ah! The Hollywood Farmer’s Market… so glamorous, you always rub elbows with some celebrity. But the not so famous also makes a wave over there. I love that Market. Not only for the rich and famous, but because it’s the best one I have been to so far. The variety of fruits and vegetables are mind blowing. And the food? How about that? Today I had Thai coconut sticky rice with mango that was soooooo yummy. It’s really a fun way to start my Sunday, surrounded by beautiful veggies and fruits. All that inspired me to make a “Farmer’s Market” Vegetarian Paella. Also check my seafood version here.

Farmer’s Market Veggies Paella

Ingredients:

  • 2 medium eggplants cut in cubes
  • 2 cups green beans cut in half
  • 1 large yellow onion, chopped
  • 60 ml Spanish Olive oil
  • 5 cloves garlic
  • 2 cups vegetable
  • 1-cup paella rice
  • 1 red onion cut in cubes
  • 1 small red pepper, cut into strips
  • 1 small yellow pepper, cut into strips
  • 2 medium tomatoes, seeded and chopped
  • 1 tablespoon of Pimenton (Spanish spicy Paprika)
  • Kalamata Olives to serve

Direction:

Pre-heat the oven 350F. Put the eggplant, peppers and red onions in a tray and sprinkle with dry oregano olive oil, salt, red pepper flakes, black pepper. Roast them in the oven for 25 minutes or until golden. Heat the olive oil in the paella pan, making sure it doesn’t reach smoking point and then sauté the onion, green beans and garlic. Measure the rice in a cup and add it to the onion, mixing well to ensure each rice grain has a coating of oil (adding a bit extra if you need)

Pour the stock into the paella pan and add the tomatoes and cook on high for three minutes, then turn down to the simmer and cook over a medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Don’t stir the rice while cooking just leaves it to simmer away gently. Then arrange the roasted vegetables over the rice in an attractive pattern and leave them to cook in the rising steam. Continue cooking until the all liquid has been absorbed and the rice is nicely tender.