This Vegetable and Egg Paella is not a traditional paella but I have taken a more original recipe and twisted it into this delicious creation!! It sure is gourmet travellers food at it’s best!!
We had some veggies and rice that needed to be used up and we were getting sick of our more usually veggie stirfry on rice so I dove into our cardboard box cupboard and came up with this simple, tasty one pan dish to bring to the table. I was quite proud of myself!
Vegetable and Egg Paella
1 cup uncooked white rice (we had jasmine but any medium or long grain white rice will work)
2 1/2 cups water
1/2 onion, sliced
1 carrot, diced
4-5 mushrooms, sliced
1 tomato, rough diced
2-3 florets broccoli + and stem that’s good, rough chopped
1/4 red pepper, diced
2 cloves garlic, fine chopped
1 tbsp butter (optional)
1 tbsp oil
salt and pepper
Note: You can put whatever you like into this, these are just the things we had to use up. The only key vegetables are the onion, tomato and garlic.
1. Heat pan with oil, onions, carrots, mushroom and red peppers. Cook until vegetables start become soft.
2. Add tomato and cook out to soften. Approx. 1 minute.
3. Add rice and fry lightly for one minute then cover with 2 cups of the water. Add seasonings and stock give it all a good mix up.
4. Turn temperature to low and put a lid on. Do not mix from now on. When most of the water has reduced check if the rice has cooked, if not add the remaining water.
5. When the rice has just lost it’s crunch there should still be some liquid in the pan, add the broccoli, garlic and butter, put the lid back on and steam the broccoli for 1 minute.
6. Crack the eggs one at a time on top and the put the lid back on and cook for a further 1-2 minutes or until the eggs are cooked.
7. By this time all the water should have reduced and the bottom of the paella will have a dark golden colour and a light crunch. It shouldn’t be burnt or stuck to the pan. Serve immediately.
Stef the travelling chef.