The other day, out to dinner with my folks, I saw paella on the menu. I didn't order it because it was chock full of bunches of meat and seafood (which, by the way, I do consider meat). But it was really good to see it there as an option because I'd forgotten the dish even existed!
Today's New Activity: Making Vegetarian Paella
This is just about all you need:
I found a recipe that sounded appealing and then tweaked it just a little by adding a few more spices (cumin & paprika, as well as sesame seeds), and skipping the peas and eggplant (just because I didn't have them).
The recipe was easy enough, but still time consuming because of multiple steps. There were simpler, stove top recipes, but the roasting of the veggies seemed like an important step in the interest of flavor, especially given the dearth of spices in the original recipe.
After the rice is cooked on the stove top and the veggies are lightly browned at the edges, you combine it all and bake again for 15 minutes.
And you get this:
I definitely felt the dish could have used more spices. I might add jalapeños next time, and I'll definitely add the peas, and possibly cauliflower too. I didn't have as much garlic as the recipe called for, so putting the right amount of that in next time should help, too.
All in all, this had great potential as an addition to my tiny food repertoire. Added bonus: one recipe makes 8 servings, so there is plenty left for easy work lunches.