Golden Vegetable Paella
INGREDIENTS
a few strands of saffron or 1 tsp of ground tumeric
750 ml/3 2/3 cups of vegetable stock
90 ml/6 tbsp of olive oil
2 large onions, sliced
3 garlic cloves, chopped
275 g/1 1/2 cups long grain rice
50g/ 1/3 cup wild rice
175 g/6 oz pumpkin or butternut squash, chopped
175 g/6 oz carrots, cut in matchsticks
1 yellow pepper, seeded and sliced
4 tomatoes, peeled and chopped
115 g/4 oz oyster mushrooms, quartered
salt and ground black pepper
strips of red, and yellow pepper, to garnish
1. Place the saffron, if using, in a small bowl with 45 ml/3 tbsp of the hot vegetable stock. Stand for 5 minutes. Meanwhile, heat the oil in a large heavy frying pan. Fry the onions and garlic for 2 to 3 minutes.
2. Add the rice and toss for 2 to 3 minutes until coated in oil. Add the remaining stock to the pan with the pumpkin or squash and the saffron strands and their liquid, or the tumeric. Stir as the mixture comes to a boil, then reduce the heat to very low. Cover the pan with a lid or foil and cook very gently for about 15 minutes. (Avoid stirring unnecessarily as this lets out the steam and moisture.)
3. Add the carrot, pepper, tomatoes and seasoning, replace the lid and cook over a gentle heat for about 5 minutes, or until the rice is tender.
4. Add the oyster mushrooms, check the seasoning and cook, uncovered, for just long enough for the mushrooms to soften, without letting the paella stick. Top with the strips of pepper and serve at once.