LCBO Food & Drink Holiday 2020



A vegan take on Spain’s regal rice dish, this fragrant paella will bring the same wow factor to the table as any holiday roast. It requires a proper paella pan, but it will feel like a wise investment after the fist bite. If you can’t find Spanish bomba rice—it’s worth seeking out—use arborio rice instead and reduce the veg- etable stock to 5 cups (1.25 mL). 6 cups (1.5 L) vegetable stock, preferably homemade Large pinch saffron ⁄ cup (60 mL) extra virgin olive oil 2 onions, finely chopped 1 red pepper, finely chopped 6 cloves garlic, minced 2 tsp (10 mL) chopped thyme 1 tsp (5 mL) paprika 1 tsp (5 mL) smoked paprika 2 tbsp (30 mL) tomato paste Salt and freshly ground pepper to taste 2 cups (500 mL) bomba rice 1 medium zucchini, halved lengthwise, sliced ⁄ inch (1 cm) thick 6 oz (170 g) green or runner beans, cut into 2-inch (5-cm) lengths 1 cup (250 mL) cooked white kidney beans 4 jarred piquillo peppers, drained, dried, cut into strips, at room temperature 4 canned artichoke hearts, drained, dried, quartered, at room temperature 1 tbsp (15 mL) chopped flat-leaf parsley Lemon wedges for serving 1 Preheat oven to 425 F (220 C). 2 Place stock and saffron in a medium saucepan over low heat. Season with salt.

Do not stir, but occasionally move zucchini and green beans around with tongs so they are evenly distributed. When liquid is at level of rice, a er 7 to 8 minutes, carefully transfer pan to middle rack of oven. Bake until liquid has been absorbed, 15 to 17 minutes. 5 Remove pan from oven and arrange piquillo peppers and arti- chokes overtop. Cover with foil and let stand 5 minutes. Remove foil. Sprinkle with parsley. Serve with lemon wedges.

brown, about 20 minutes. Add garlic and cook 2 minutes. Add thyme and spices. Cook 1 minute. Add tomato paste. Cook, stirring constantly, 3 minutes. Season with salt and pepper. zucchini, green beans and kidney beans. Pour in stock. Raise heat to medium-high and turn burner closest to pan on medium-high as well. Carefully slide pan to be on both burners. When it comes 4 Stir in rice to coat evenly in onion mixture then stir in


Viognier’s ripe fruit and lower acidity guides your taste buds through Grand Vegan Paella’s flavours on a delectable taste-and texture-trip. All aboard! Laroche Viognier de la Chevalière LCBO 377622, $13.00

to a boil, move pan around occasionally to cook evenly.

Serves 6 to 8

3 In a 14- to 16-inch (35- to 40-cm) paella pan, heat oil

over medium heat. Add onions and red pepper. Cook, stirring occasionally, until so and lightly



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