Authentic flavours. Of Spain

Vegan paella

Inspired by my recent trip to Spain, i brought back a couple of kilos of Bomba rice from Valencia.

Recipe : 

12 inch paella pan

2 cups of rice, smoked using a smoking gun and hickory wood. Let steep in smoke for 6 hours

Pinch of spanish saffron

1tbs sweet paprika 

Salt and white pepper to taste

8 cups of vegetable stock

1cup of peas

1/4 cup of spanish onions small dice

1/4 of red peppers small dice

2 cloves garlic minceec

1 bunch of asparagus tips only 

Artichokes in oil

1cup of sliced button mushrooms

1/4 cup of spanish olive oil 

1pint of grape tomatoes cut un half

Method:

Heat oil in paella pan

Add onions and garlic, sautee until translucent

Add rice and stir until all rice is coated with oil

Add peppers and mushrooms 

Add 4 cups stock and stir Reduce heat 

When rice is al dente, add more stock and peas

When stock almost dry, add asoaragus spears and cover 

Garnish with artichokes 

Drizzke with olive oil 

Serves 8