Spanish Paella | Steve Mishos

Spanish Paella

Ingredients

2 x onions, peeled and chopped

3 x whole cloves garlic, peeled

28 oz can whole tomatoes

2 cups Arborio rice (or other)

3 cups vegetable stock

1 cup of your favourite red or white wine

3 x bay leaves

1 sprig fresh rosemary

1 x red pepper, seeds removed and chopped, brocolli, carrots

1 x 3/4 lb. shrimp, shelled and deveined (medium 500ml container)*

*Use firm tofu instead of shrimp if vegan result is desired.

Directions

Heat a large flat stock pot, add a splash of oil and begin to brown onions, sauté until golden.

Add the garlic and stir for a few moments.

Add tomatoes, breaking them up with a wooden spoon.

Add rice, stock, wine, bay leaves, rosemary, vegetables, the shrimp and scallops.

Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

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Recipe tags

adzuki bean apple apple cider vinegar avocado baking powder baking soda banana banana pepper barley flour basil leaves bay leaves black bean blueberries broccoli brocolli brown sugar butter butternut squash canned tuna carrot carrot juice cauliflower cayenne pepper cedar plank celery chickpeas chili powder cilantro cinnamon cloves coconut milk coriander couscous cumin curry paste curry powder dijon mustard egg flour garlic ginger green onion honey leek lemon lemon juice lentils lime mint miso paste nutmeg olive oil onion paprika parsley peanut butter pepper peppercorn portobella mushrooms potato quick red pepper red wine rice rice vinegar rice wine vinegar rosemary salmon salt scallions seame oil sesame oil shallot shrimp snow peas soy milk soy sauce spelt flour spinach sugar sun dried tomato sunflower oil sunflower seed oil sweet potato tamari toasted sesame oil tofu tomato tomato juice tumeric tuna vanilla vegetable broth vegetable stock vinegar walnuts water wine yeast zucchini