Paella Esmeralda (Emerald Paella) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is so wonderful!! No meat in this recipe so it is a great recipe for everyone. I do not know where the original recipe came from as I got it from a friend. Instead of the parmesan cheese, you can substitute Manchego cheese. Ingredients:
3 1/4 cups vegetable broth |
1 1/2 tablespoons chopped parsley |
1 teaspoon dried basil |
1/2 teaspoon saffron |
1/4 teaspoon ground cumin |
6 tablespoons olive oil |
4 tablespoons pine nuts |
1 large onion, chopped fine |
8 garlic cloves, minced |
1 medium green bell pepper, chopped fine |
3/4 cup pimento stuffed olive, chopped |
5 cups spinach leaves, destemmed and chopped |
1 1/2 cups rice |
1/2 cup parmesan cheese, grated |
Directions:
1. Combine the vegetable broth, parsley, basil, saffron, and cumin in a skillet over low heat. Set aside.
2. Heat olive oil in the paella pan and lightly toast pine nuts. Add the onion, garlic, bell pepper and sauté until tender.
3. Add the olives and spinach and cook for several minutes, until spinach has wilted.
4. Mix in the rice and pour in the vegetable broth mixture, combining well.
5. Cook until the rice is tender and all the broth has been absorbed, about 25 minutes.
6. Mix in the cheese and allow to cool for several minutes before serving.
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