Paella

Paella is one of those dishes that I always assumed was difficult and not terribly friendly to the herbivores. I ran across a recipe in Mark Bittman's How to Cook Everything Vegetarian. It is now one of my go-to meals. You do need a pan that can go from stovetop to the oven, but other than that, no special equipment necessary. I use my enormous cast-iron Le Creuset braiser, but I'm sure my 12-inch stainless skillet would also do the trick.

I've made this recipe many different ways, using whatever I have on hand. The version I'm posting now, is for spinach & lemon, but you could certainly mix up the flavors. Some combos I've tried successfully have been oranges & green olives, mushrooms & thyme, shrimp & oranges, tomatoes and capers.

Lemon-Spinach Paella

adapted from How to Cook Everything Vegetarian

Ingredients:

One medium-sized onion, minced

2-3 cloves of garlic, minced or pressed

2 c. arborio (or any short grain) rice

1 T. tomato paste

1 T. smoked Spanish paprika (also called pimenton)

4 c. vegetable stock (or whatever stock you have on hand, even water will suffice)

1/4 c. Olive oil, divided

1 bag pre-washed spinach

zest and juice of 1 lemon

Directions:

1. Preheat oven to 450 degrees F.

2. Heat 3 T. of olive oil in a large skillet (with tall edges) over medium heat.
3. Add in the onions and garlic, stirring occasionally until they turn translucent.
4. Meanwhile, in a large bowl combine spinach, lemon zest & juice with remaining tablespoon of olive oil, salt & pepper to taste. Toss to coat the spinach leaves with olive oil & lemon juice.
5. Add the rice, tomato paste and paprika to the skillet. Add a little sprinkling of salt here too.

6. Once rice has started to become fragrant (1-2 minutes), add the stock.
7. Turn off the burner heat and add spinach mixture to the top of the skillet.
8. Move skillet to the oven for 15 minutes.
9. After 15 minutes if the liquid has mostly been absorbed, turn off the temp in the oven and let the paella sit inside the turned off oven for an additional 5 minutes. (if the liquid has not been absorbed, let it go in an active oven for another 4-6 minutes, or until absorbed).

10. Enjoy.