Veg Paella

From Mark Bittman's Paella Recipe. I have to try this yet, but recently I had Paella served during a Business Lunch. I thought it was light and flavorful and the overall texture was different than the Pulao or Biryani. I will be trying this out soon.

Paella Master Recipe

INGREDIENTS

• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 1 bell pepper, minced
• 2 cups rice
• 1 pinch saffron
• 3 1/2 cups liquid (vegetable stock; water; wine, etc., or a combination)
• 1/2 pound vegetables, like olives, tomatoes, snow peas, mushrooms

1.

Put 3 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add one chopped onion and some minced bell pepper at the same time if you like and cook until soft. 

2.

Add 2 cups rice and (if you have it) a pinch of saffron and cook, stirring, until shiny. Add 3 1/2 cups of your liquid of choice, heated, and stir until just combined.

3.

Cook over medium-high heat, undisturbed. If the pan is too big for your burner, move it around a little; but after that initial stirring, leave it alone. When the mixture starts to dry, begin tasting the rice; if the liquid amount seems O.K., keep going. If the rice seems quite tough, add another 1/2 cup or so of liquid. And if you can smell the bottom starting to burn, lower the heat a bit. About halfway through the cooking (about 10 minutes), add any vegetables, adjust seasonings and stir gently, just once.

4.

The rice is done when tender and still a bit moist; if the mixture has stuck to the bottom of the pan, congratulations: you have socarrat, a characteristic of good paella. This should be served in the pan, in the middle of the table, and dinner guests — up to six — should fight over it.