Wednesday Night Paella

I have never been to Spain or eaten real Spanish paella, so I have no idea how authentic this is. Anyway, tonight I made paella based on this recipe and what we happened to have at home. I used mixture of porridge rice (about 1 dl) and risotto rice (about 2,5 dl) because that’s what we had in our pantry, but I’m sure any other rice will be just as good. Pinch of saffron would have been nice too, and maybe orange or lemon cubes/wedges. Don’t stir your paella too well, or you won’t get a nice crust in the bottom of the pan. However, if your worried about burning your paella and don’t mind about lack of crust, you can stir as much as you feel like.

Vegan Paella

1 large onion
4 tbsp oil
3,5 dl (risotto) rice
1,3 l water
mushroom or vegetable bouillon cube
3 tbsp tomato puré
1 tsp each: dried basil, oregano and chervil
0,5 tsp lovage
2 garlic cloves
florets of 1 broccoli
3 celery stalks
handful of dried porcini or other mushrooms
4-5 dl frozen peas
salt and pepper

Chop the onion. Heat the oil in a large pan and sauté the onion for few minutes. Add tomato puré and rice and mix well. Add water, crumbled bouillon cube, herbs and sliced garlic cloves. Simmer about 15 minutes, don’t stir. Meanwhile break the broccoli into small florets, chop the celery stalks and soak the mushrooms in hot water. Add them to the pan, stir a little, but try not to stir from the bottom. Simmer 30 minutes. Add peas, salt and pepper and stir, but not from the bottom of the pan. Heat thoroughly and serve with or without olives.