I hope you’re having a great weekend. Garrett and I made a veggie paella the other day. We cooked it in a tagine, a traditional Morocaan cooking pan, but any Dutch Oven or wide bottom pot will work.
Ingredients [this is really flexible, you can always sub different veggies & add fish/meat]:
- extra light olive oil to sauté onion in at beginning
- 1 Spanish onion cut into medium chunks
- 1 red and green bell pepper cut into long strips
- 2 [or more] cloves garlic pressed, minced
- 2 bay leaves
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp cayenne
- 1 cup pearl couscous or quinoa
- 1/3 cup sherry vinegar
- 2 cups veggie stock
- sea salt
- tomatoes [optional]
- 1 cup diced zucchini or peas
- 4 lemon wedges, to serve
- 10 Kalamata olives pitted and coarse chop [optional]
Heat tagine, or pan, and add the oil. Once hot add the onions and sauté for 5 minutes. Then add peppers and sauté for 5 more minutes over medium heat. Add the garlic and sauté for a minute, make sure not to burn it. Next, add all the spices and bay leaves, stir, then add the dry couscous or quinoa and stir for a couple minutes. Add the sherry and saffron, let simmer for a minute, then add stock and some salt. Reduce the heat to low and let it simmer for 20 minutes. With about 7 minutes left add the zucchini and stir it in well and then cover and continue to stir.
After twenty minutes remove heat and let sit for 5-10 minutes. Then open and spoon out and add tomato wedges, olives if desired, and a lemon chunk. Enjoy!
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