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March 23: Lunchbreak - Paella Vegetariana

La Taberna Tapas
1301 South Halsted
Chicago
(312) 243-9980
LaTabernaTapas.com

National Paella Day at La Taberna Tapas
Sunday, March 27, 2011
Paella Cooking Class, 12:00 p.m. $30 per person
Paella Flight, $18 5:00 p.m. - 10:00 p.m.

To read more about the restaurant:

metromix.com

Paella Vegetariana
Serves 2

Ingredients:
1 1/2 cups of arborio rice (or Spanish Bomba)
1 onion, chopped
2 garlic cloves, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
1 1/2 cups of cremini mushrooms
threads of saffon (12 aprox)
3 1/2 cups of vegetable stock
a dash of tumeric
1 cup of peas
3 Tbs olive oil
1 zucchini, julienne
1 artichoke, cut in small pieces
salt and pepper to taste
lemon, sliced
1/2 cup of finely chopped parsley

Directions:
Heat the oil in a wide casserole. Add onions and garlic sauté until slightly golden. Add the rice and vegetables. Stir for 3 minutes. Add the seasonings and vegetable stock. Bring to boiling point, cover and cook over a low heat, for 20-30 minutes. Garnish with parsley, slices of fresh red & green bell peppers and slices of lemons.

For a seafood and meat paella, add 4 mussels, 6 shrimp, 2 squids sliced, pieces of chicken, pork and Spanish sausage.

Copyright © 2014, The Baltimore Sun
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