This vegetarian version of the classic Spanish Paella can make a delicious meal on its own. It's one pot cooking at its best. Great served directly onto the table with a crisp green side salad.
Preparation time 30 minutes
2 cups basmati rice
1/2 eggplant (diced)
1 zucchini (halved and sliced)
1 brown onion (peeled and diced)
2 cloves of garlic (peeled and chopped)
100gms of your favourite olives
1 red capsicum (sliced into strips)
1/2 yellow capsicum (sliced into strips)
1 cup cherry tomatoes
4 & 1/2 cups of boiled water
A splash of olive oil
2 d/spns tomato paste
A small block of goats cheese
2 d/spn paprika
1 d/spn smoke paprika (available from gourmet delis)
1 d/spn ground cumin
1 d/spn sea salt
1 d/spn ground coriander
A pinch of cayenne pepper
4 bay leaves
1. If serving directly to the table use a large fry pan, wok or a wide-bottomed pot
2. Prepare all of the veggies as specified.
3. Measure out all the spices and mix them together in a bowl with salt, then set aside.
4. In your pan, fry the dry rice with a splash of olive oil for one minute on medium heat. Then add the spice mix into the rice to release the aromas and flavours, stir through well, frying for another minute or so.
5. Now add the all of the boiling water to the spiced rice, along with the tomato paste, vegetables and olives. Stir well to mix evenly. Place a lid on the pan, turn down the heat and cook until the rice is tender and the water is absorbed (no more stirring is necessary). The rice will take approximately 10-12 minutes to cook.
6. Serve the paella hot with a sprinkle of ground black pepper, fresh mixed herbs and crumbed goats cheese.
Note - You can add any vegetable or tofu/tempeh to this recipe that will cook within 12 minutes. Finely sliced sweet potato is another option.