Remember my earlier post about my quest to perfect paella? I was at Ikea and found what I thought would be an excellent dish for paella. And it was, except for the fact that you can't use it on the stove top, which is where paella is perfected. So I modified, tweaked, and tried like heck (read that I tried once and got lucky) and managed to find a way to bake a pretty darned good paella.
Oven-baked Paella
Olive oil for sauteing
3 carrots, chopped
About a dozen black olives, sliced
1/2 cup onion, choppped
2 1/2 cups vegetable broth
1 tsp. vegetable bouillon (I used Better Than Bouillon)
Healthy pinch of saffron threads
1/2 cup dried porcini mushrooms, rehydrated, reserving liquid
1 cup frozen corn
1/3 cup frozen peas, thawed
1 can diced tomatoes or 4-6 Roma tomatoes, chopped
3 shallots, sliced
1 cup brown rice
Salt and pepper
Heat oven to 350 degrees. Heat oil in cast-iron skillet and saute carrots and onion for 5 minutes. Add mushrooms and broth, olives, corn, tomatoes and shallots. Saute a little more until the tomatoes soften. Transfer to a shallow baking dish. Add rice and broth and cook in oven, covered with foil or lid, for 45 minutes. Remove cover and add peas to top. Replace cover and heat through for about five minutes. Add salt and pepper to taste.
This worked really well to help form that "crust" I've been trying for.
2 comments:
Sounds delish, Lori! You know, I used to never like olives - at all - but I've really taken a likin' to 'em in the past few years. The black ones, that is. ;-)
*smiles*
Michele
I never liked them either, Michele. But there's just something about the flavor... ;)
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