Vegetable Paella

something soft and gentle to sink into this evening…. and believe me we need a soft landing tonight…

… I’ve been meaning to make this since we got back from Mallorca and tonight seemed the perfect excuse to indulge… it’s a very basic recipe to which I’ve added a selection of roasted vegetables including mushrooms, carrots, aubergine and my home grown beetroot. (there’s something so rich and velvety about roasted beetroot that I simply adore.)

ingredients


1 large spanish onion – finely chopped
3 cloves garlic – crushed
a selection of mushrooms – finely sliced
250g paella rice
1 aubergine – roughly chopped
a selection of small home-grown beetroot – roughly chopped
about 10 baby carrots
1 medium tomato – finely chopped
1 1/2 pints good veg stock
paprika and other seasoning

in a large flat bottomed pan (preferably a paella pan… not that I have one…) saute the onions and garlic in olive oil and butter until melty and translucent, add a sprinkle of paprika for punch and colour.
then add the mushrooms and saute till golden.
next add the rice and coat in the onions, then add the stock, turn down the heat, place a lid on the pan and simmer gently for about 15-20 mins
once the liquid has gone, add the oven roasted veg, place the lid back on and leave it to settle, off the heat for 10 mins.

deep and rich and smooth

eat and of course, enjoy!