Last night I was once more in the mood for one of my favourite dishes…but this time I wanted to make one that centred on vegetables. I was very pleased with the result and the flavours were fresh and vibrant. There is no reason why you could not make this a completely vegetarian dish I guess, if you used veg stock instead of chicken and cut out the ham.
But that is not for me…..I wanted a hint of meat and the delicate wisps of serrano ham were a perfect match to the rainbow of veg. I reckon that this is also a very healthy dish- I’m not one for adding up this or working out that calory or carb wise – but I reckon this would be hard to beat for a colourful, healthy, reasonably quick dish that could not fail to impress your guests – or just you and yours!
Ingredients for 4 – with a little left over!
1 aubergine – or eggplant for my US friends! Halved, quartered lengthways and cubed
1 red pepper – deseeded and cut into squares or strips.
1 courgette – or zucchini! – halved, quartered lengthways and cubed
6 cloves of garlic
400 gm of paella rice – rinsed well under cold water
100 gm of serrano ham = cut lengthways down the centre then into strips
125 ml of dry white wine – I only had cava in – I drink mostly red – but the cava worked just as well! Decadent!
1 litre chicken stock
Pinch of saffron – or colorante
Almost a tsp of smoky paprika
12 baby plum tomatoes, halved – or you could use cherry toms
Handful of chopped parsley
Add a good glug of oil to a paella pan- or huge frying pan if not – or a sauté pan would do – but for goodness sake go out and buy a paella pan tomorrow!
Once it is hot add the aubergine, pepper and courgette. Pan fry for about 5 minutes stirring all the time. Then add the garlic and leave for another 5 minutes. Add the serrano ham and fry for just a minute or so until it starts to colour and crisp a little. Add in the rice and move around the pan til all the grains look coated.
Then add the wine and let it bubble for a moment. Have a drink yourself. Then add the stock, saffron or colorante, and the paprika. Stir, and once it is bubbling, turn down to a very low heat and leave for 15 minutes stirring every now and then.
Then add the tomatoes and cook for about another 10 minutes or until the liquid has been absorbed. The rice should still have a little bite, be al dente, toothsome…you get the idea. Toss on the parsley – remove from the heat and let it rest for 5 minutes whilst you set out the plates and have another glass of something good.
I liked this as an alternative to my meatier, fishier version very much. Please get more paella into your life!
Even my kitchen angels were impressed…..!