Presenting the kids with a paella, and a vegan one to boot, was probably two steps too far. Maybe it was too soon after Dad's paella made in the South of France a few weeks ago, which was too heavily spiced for them, and the novelty of vegan week has worn off. Not that there was any from them when it began 7 days ago. Even Dad suggested glossing over the 'P' and 'V' word. But the adults in this household thought it was a success.
Serves 4
1 tbsp olive oil
1 small fennel bulb, diced
1 onion, peeled & diced
1 large garlic clove, peeled & crushed
1 red pepper, diced or liquidised
300g paella rice
1 tsp turmeric
1 tsp sweet paprika
1 tsp smoked paprika
1 tbsp tomato paste
2 big handful shredded kale, chard, or spinach
1 handful runner beans, sliced
1 vegetable stock cube, crumbled
Fry the fennel in the olive oil in a large saucepan or sauté pan, and leave to caramelise/brown whilst you chop the onion and garlic, adding these to the pan when chopped.
When browned add red pepper and stir around for a minute or two, then stir in the rice, spices and tomato paste. Dissolve the stock cube in 600ml recently boiled water and add this with the remaining veg to the pan. Stir everything in well and bring the boil then turn down to a simmer and leave without stirring for 10 minutes. After this cover and turn off the heat, leaving to rest for 10 minutes.
I did think of serving it with 'C's of red pepper or caramelised fennel arranged on the top, but a garnish is a waste of time with my kids, and a warning of what other dreaded vegetables they might lurk within. Despite it all, this will be served again.
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