- Cristina Sison
Modified from The Alba Recipe Book
Usually cooked with seafood and grilled pork, Paella is a one dish meal with rice and vegetables. It is the spanish/filipino version of the Hyderabadi Biryani which is a mix of rice with either lamb, chicken, and vegetables without the curry and cumin flavor. This recipe is a diversion of a typical paella and is dedicated to the vegetarians and vegans. I modified the recipe according availability of veggies in my refrigerator (which was not much) but paella verde can have its many variations by adding asparagus, green peppers, artichokes, green peas, etc. Leafy vegetables such as “talbos ng kamote” (sweet potato leaves) instead of spinach, and banana hearts to replace artichokes will make a hearty vegetarian paella.
Another modification is the use of basil infused olive oil (store bought) to cook the garlic and onions. This may be replaced with vegetables oil infused with crushed garlic, or oregano leaves. If fresh basil is available, use crush leaves and add to oil.
Some people like to use as much onions as they do garlic but the flavor can be overwhelming and overpowering to the garlic flavor. Depending on your preference, use half of a medium onion or half of the amount of the garlic.
Wine provides a distinctive flavor but light beer may also do the trick!
2 tbs Olive oil
1 Garlic (crushed) – the more the merrier
1/2 Medium Garlic, chopped
1 Whole Green Pepper, seeded
4 Tbs White Wine or Light Beer
2 cups Vegetable Broth – if not vegan, use meat broth
1 cup Rice, uncooked
Dash of Salt and Pepper
Bunch of Spinach or other leafy vegetables
Small can of Green Peas
Bunch of Green Asparagus
Heat oil on a skillet or paella pan with cover. Add crushed garlic and chopped onions and sauté until cooked. Add wine or beer and let simmer. Add broth and bring to boil. Add rice and salt and pepper to taste then cook for about 10 minutes. Top with vegetables, then cover and let cook until rice is cooked.