Veggin’

It may be the Tour de France but some stages do dip into other countries…as shall I. I’ve been focusing on French dishes but today’s stage ended in beautiful Barcelona, Spain. That means, it’s time to whip up a Paella!

There are literally thousands of ways to make paella. I used a lot of the vegetables that I received in my weekly vegetable delivery (including a lot of the green onions!) Feel free to throw in whatever vegetables you may have on hand beyond what I have listed below – carrots, asparagus, peppers, capers, whatever. The key is throwing it in at the right times so you don’t end up with a squishy vegetable mess. The more delicate the vegetable, the later you throw it in. Be sure to let the cover sit on the pan to let everything steam and cook, but check to make sure the liquid isn’t burning off too quickly or the rice won’t be able to cook very well.

Paella is actually very easy to make and it becomes a really hearty dish with not a lot of added extra fat.  It’s a great dish to serve to a crowd and doesn’t require a lot of babysitting while it cooks. (And, if you ask nicely, perhaps someone will get up and check on the paella when it’s cooking so you don’t have to…)

Megabeth’s Paella

• 4 green onions, white parts minced
• ½ red onion, minced
• 2 large garlic cloves, minced
• 2 Tablespoons olive oil
• 2 – 3 cups vegetable stock (Go here to learn how to make your own…)
• 1 cup uncooked white rice (if you use brown, increase the cooking time
• 3 corn cobs, cut into thirds
• 1 zucchini, sliced
• 1 yellow squash, sliced
• ½ cup frozen peas
• 1 14.5 ounce can diced tomatoes
• 1 14 ounce can artichoke hearts, quartered
• 1 teaspoon saffron, crushed
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• salt and pepper

In a small bowl, put crushed saffron in 1 Tablespoon of water and set aside.

In a large cast iron skillet, heat olive oil on medium. Add onions and garlic and cook until translucent and softened.

Add white rice, stir to coat with the oil, and cook until beginning to brown.

Add one cup of vegetable stock and tomatoes.

Add saffron and the water it was soaked in, paprika, oregano, salt and pepper to taste. Stir to combine.

Turn heat to high and bring mixture to a boil. Once boiling reduce heat to low. Add zuchinni, yellow squash and corn. Cover with a tight fitting lid and let simmer for 20 minutes on low.

Life cover, stir, and add artichoke hearts, and more of the vegetable broth. Replace cover and continue simmering until rice is cooked through – another 20 – 30 minutes. Stir occasionally and add additional broth or water if rice begins to dry out in the cooking process.

This is definitely a recipe that I will double the next time that I make it. It’s not because it didn’t make enough for a meal, in fact, we both went back for seconds and thirds. I just wish there was more of this stew leftover for more than just one lunch the next day. But, I was kind and let my in-house taste tester get the leftovers. He owes me now.

I served this really satisfying stew with some fresh and warm naan. It was fantastically warm, flavorful and uniquely spiced.

Chickpea and Spinach Stew
Food & Wine Magazine

• 1 cup water
• 10 ounces baby spinach
• 2 large garlic cloves, crushed
• Kosher salt
• Pinch of saffron threads
• 2 teaspoons sweet paprika
• 1/4 teaspoon ground cumin
• Pinch of ground cloves
• Pinch of freshly ground pepper
• Two 15-ounce cans chickpeas with their liquid
• 1/4 cup extra-virgin olive oil
• 1 small onion, finely chopped
• 1 large tomato—peeled, seeded and coarsely chopped
• 1/4 cup golden raisins (I omitted the raisins.)
• Crusty bread, for serving (I served mine with naan.)

Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes.

Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.

Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl.

Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.

Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes.

Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.

Add the chickpeas and the remaining liquid to the skillet. If using, add the raisins and bring to a boil over moderately high heat.

Add the spinach, reduce the heat to moderate, and simmer for 15 minutes.

Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.