If you 're familiar with Paella ,you know it is typically a blend of seafood, chicken, sausage, white rice and safron. But I, for one, am not a big fan of Mussels or Oysters, nor greasy Sausage & White Rice . So in the spirit of Spain & The Mediterranean , I've blended together Paella's most sacred "Safron" ( Crocus Sativa ) - being harvested now (Oct) in Spain & Greece with Spanish Green Olives & Pimentos, Fire Roasted Red Peppers, Capers, Extra Virgin Olive Oil, Garlic, Onions, Hearts of Palm and Artichokes plus the Exotic Queen of Mushrooms -Her Lady "Shitake" whom I've married to the Exalted King of Rices-" Bhutan" ( Burgandy colored with a rich aromatic flavor, & slighly chewy). With just a touch of Spanish sea salt ,herbs and spices, cooked to perfection you'll have your guests begging for more. Optional to add asparagus and/or Jumbo Shrimp if desired. - micki barzilay —micki barzilay
With its nods to both Spanish and Italian cuisine, micki barzilay's riff on vegetarian-style paella contains some lovely vibrant flavors. I especially liked how she infuses robust flavor into the rice with generous amounts of mostly pantry ingredients; dried oregano, garlic, onions, and saffron (although next time, I might up the saffron so its flavor shines through more prominently) yet the vegetables themselves taste clean and bright. I added just 1/2 tablespoon of salt since the olives, capers, artichokes, and hearts of palm all had added salt. I would especially recommend adding the optional shrimp as it adds another layer of plump, juicy flavor to the paella. – cookinginvictoria —The Editors
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