Vegetarian Paella
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 5:18pm

Ingredients




1 cup dried haricot beans
1/4 teaspoon saffron threads
2 tablespoons olive oil
1 onion, diced
1 small red capsicum, cut into  strips
5 garlic cloves, crushed
1 1/4 cups arborio rice
1 tablespoon sweet paprika
1/2 teaspoon mixed spice
1/2 teaspoon salt
3 cups vegetable stock
1 can (14 oz) chopped tomatoes
1 1/2 tablespoons tomato paste
5 1/2 ounces shelled edamame
3 1/2 ounces Swiss Chard leaves  (no stem), shredded
1 can (14 oz) artichoke hearts, drained and quartered
4 tablespoons chopped cilantro

Preparation

1 Put the haricot beans in a bowl, over with cold water and soak overnight. Drain and rinse well. Place the saffron threads in a small frying pan over medium-low heat. Dry-fry, shaking the pan for 1 minute or until darkened. Remove from heat and, when cool, crumble in a bowl. Pour in 1/2 cup of warm water and allow to steep. 2 Heat the oil in a large paella pan or frying pan. Add the onion and capsicum and cook over medium-high heat for 4-5 minutes, or until the onion is soft. Stir in the garlic and cook for 1 minute. Reduce the heat and add the beans, rice, paprika, mixed spice and 1/2 teaspoon salt. Stir to coat. Add the saffron water, stock, tomato and tomato paste and bring to a boil. Cover, reduce the heat and simmer 20 minutes. 3 Stir in the edamame, Swiss chard and artichoke hearts and cook, covered, for 8 minutes or until all the liquid is absrbed and the rice and beans are tender. Turn off the heat and leave for 5 minutes. Stir in the cilantro just before serving.

About


This is a vegetarian update of a Spanish classic.