Take your taste buds on a visit to Spain with this colorful, creamy, zesty paella. If you don’t have a paella pan, use cast iron. You can bake this in the oven as well.
¼ c extra virgin olive oil
2 onions, sliced
2 C medium or short grain rice
2-3 very large pinches of saffron
6 cloves garlic, minced
2 2/3 C vegetable stock
2 C crushed tomatoes canned, or very rice fresh diced tomatoes
1 ½ C red wine
2 t dried basil
About 4 Cups sliced vegetables of choice. Such as red bell peppers, mushrooms, zucchini,snap peas, shitake mushrooms,eggplant, lobster mushrooms, yellow summer squash, and asparagus
Salt & pepper to taste
Heat olive oil in a large saute pan. (Cast iron works best and boosts the iron content.) Cook the onions in the oil until tender, stirring often. Add the rice and saffron, and cook until slightly nutty. Add the remaining ingredients except the vegetables, stir well, and bring to a simmer. After 5 minutes, add the vegetables and taste the broth, adding more salt if necessary. Cover loosely and continue cooking for another 15 minutes or so, stirring every few minutes, until the rice is tender but suspended in a delicious glaze. Serve immediately with a big salad.