The word paella originally refers to the pan – a paellera (from the latin word for pan, patella). It has since been associated with the Spanish rice dish. The traditional Valencian recipe consists of green beans and meat (chicken and rabbit, with optional snails) but there are loads of different types including ‘Paella Verduras’ (veggie paella) and now there’s this vegan low-FODMAP version!
Some paella connoisseurs consider anything that deviates from the original to be wrong and would rather it were called ‘arroz con cosas’ (rice with things)!
For me there are three things crucial to a good paella:
- The rice
- The use of real saffron, not colouring
- The use of a paella pan, not a frying pan or wok. After all, it is the namesake!
For this paella, I’ve used bomba rice. Rice can make or break this dish, so don’t skimp here and think that it’s okay to use long grain. Short grain rice absorbs the flavours easily. Bomba works perfectly and as it’s a Spanish dish I think it should be made with Spanish rice (apparently paella can also be made with Arborio risotto rice).
Once the paella has cooked there should be a layer of toasted rice at the bottom of the pan – this is my favourite bit! It adds an interesting texture to the dish – it’s called socarrat in Spain. This is why stirring of the rice is absolutely forbidden! The rice should stick to the pan. Socarrat is so delicious, it’s considered essential to a good paella. It’s not just me who likes it!
The socarrat is another reason why short grain rice is the way forward… long grain rice can dry out at the bottom on the pan, why ruin the best bit?
Traditionally Paella:
- Must be cooked on an open wood fire*
- Must be served straight from the pan
- Must be served with a wooden spoon
- Must be eaten at lunchtime only (It’s considered too rich and heavy for an evening meal)
- Should be cooked by a man. Preferably a Spanish man. In Valencia – Wishful thinking!
The only proper topics of conversation during the consumption of paella (assuming, back in the day, the only people sitting around over a leisurely lunch were male) are:
- women
- bullfighting
- crops
!!! All political and philosophical debates had to be avoided… although these days, even in Spain, bullfighting could be as sensitive a topic as politics! (Especially if you’re dinning with vegans!)
* Most of you, like me, probably don’t have access to an open wood fire but paella really should be cooked on a flame, not an electric hob!
Enjoy!
Paella or 'Arroz con cosas' !
Ingredients
- 1 tbsp. garlic infused olive oil goo
- ½ tsp. cayenne pepper
- Spring onions greens only, 6-8
- Tomatoes 3 medium-large, chopped
- 1 very large red pepper/2 medium, cut into strips
- 1 Large/2 medium courgettes diced
- 75 g green beans topped and tailed then chopped
- 2 medium carrots 200g diced
- 8 Sundried Tomatoes cut
- A couple of handfuls of black olives circa 50g sliced
- 1 tbsp. capers optional
- Small handfuls of skinless almonds, circa 16, crumbled
- Spinach a couple of handfuls
- 1 cup short grain paella rice
- 4½ cups low-FODMAP stock 4.5 tbsp stock with 4.5 cups water
- Saffron*
Instructions
- Wash and chop the spring onion (greens) and tomatoes
- Heat the goo and cayenne pepper in paella dish on a medium-low heat. Add the spring onions and stir.
- When the spring onions have browned add the tomatoes, mix well and leave to simmer (low-heat on the biggest hob ring), stirring occasionally, while you prepare and chop the remaining vegetables.
- Wash and cut the remaining vegetables. Once the tomatoes have shrunk add the other vegetables (peppers, carrots, courgette, sundried tomatoes, black olives) and the (optional) capers, stir.
- After about 7 minutes add the spinach and almonds. Mix well.
- Check the manufacturers cooking recommendation, as it may vary from mine, depending on the rice you’re using. I used 1 cup of paella rice for 4½ cups low-FODMAP stock
- Add the rice to the paella dish.
- Add the saffron to the stock, mix it well. Then add the stock, in increments, to the paella.**
Delicious , as the old saying goes,
‘There are as many ways of cooking
paella as there are cooks.’ Your
FODMAP Vegan version is great !
Thank you!
Looks delicious! And brilliant facts about suitable topics of conversation!
Haha, thanks Lexie.
I got a bit carried away with the trivia!