Vegetarian Paella - Lent

 Ingredients: For 2 people - 2 servings of round grain rice, about 120 g - 2-3 tablespoons of olive oil - 2 strips of red bell pepper - 2-3 small cauliflower florets - 2-3 artichokes - a handful of peas - a handful of green beans mixed with pre-cooked beans - 2 tablespoons of crushed tomatoes - salt, vegetable seasoning, saffron * - one tablespoon of picadillo sauce - for each serving of rice, 3 servings of water/vegetable broth.

I think I have driven you crazy with this rice, but since we are in Lent and you may not know how to get out of this predicament, I suggest a vegetarian/Lenten version of this delicious Valencian rice. It is a recipe full of flavors and colors that will turn your meals into a true culinary celebration.

To replace saffron, an ingenious solution is to grate a small carrot, which you will sauté in a pan after you have sautéed the bell pepper. This step will not only enrich the flavor but will also give a vibrant hue to the dish. When cleaning the artichoke, to avoid it turning black, make sure to have a bowl of water with a few drops of lemon or even half a lemon from which you have squeezed the juice. This way, the artichoke will maintain a pleasant color, even if it darkens a bit along the way.

The procedure is the same as with any paella rice: start by heating oil in a large pan. Once the oil is hot, add the strips of red bell pepper and sauté them lightly, so they become slightly tender and crispy. After a few minutes, remove them from the pan and set them aside.

The next step is to add the cauliflower broken into small florets, peas, green beans, and artichoke to the pan. Sauté these vegetables lightly until they are tender, about halfway or a little more. Once they reach the desired point, leave them on the edge of the pan. If the vegetables have absorbed all the oil, add another tablespoon, enough to sauté the diced tomatoes, whether canned or fresh. After sautéing them, add them to the edge of the pan alongside the already sautéed vegetables.

Now, add the picadillo sauce after reducing the heat. It is important to move quickly, no more than a minute, otherwise the garlic will become bitter if overcooked. With the prepared rice at hand, place it in the pan along with the grated carrot or saffron, and mix everything well to ensure a good proportion of ingredients.

After mixing well, add water or delicate vegetable broth and/or salt to taste. Let the mixture boil for the first 15 minutes on high heat, moving the pan with circular motions, like with stuffed cabbage. Place the two strips of bell pepper on top and let it simmer for another 5 minutes on low heat. After this time, turn off the heat, ensuring there is still liquid in the pan, cover with a sheet of paper, and let the rice swell.

Serve hot, drizzled with lemon juice, and for those who wish, add a garlic mayonnaise for an even more intense flavor. It is a simple but extremely tasty recipe that will bring joy to the festive table. Enjoy your meal!

 Tags:  rice tomatoes bean pepper oil pea cauliflower olives gluten-free recipes lactose-free recipes vegetarian recipes