Spanish Vegetable Paella
|Olive oil||4 Fluid Ounce|
|Onions||2 Large, thinly sliced|
|Garlic||2 Clove (10 gm), crushed|
|Red pepper||1 Large, white pith removed, seeded and sliced|
|Long grain rice||12 Ounce, washed, soaked in cold water for 30 minutes and drained|
|Vegetable stock||1 Pint|
|Tomatoes||4 Large, blanched, peeled, seeded and chopped|
|Frozen petits pois||3 Ounce|
|Celery stalks||2 , chopped|
|Black olives||18 , halved and stoned|
|Black pepper||1 Teaspoon|
|Crushed saffron threads||1⁄4 Teaspoon, dissolved|
|Hot water||2 Teaspoon|
|Slivered almonds||2 Ounce|
In a saucepan, heat the oil over moderate heat.
When the oil is hot, add the onions, garlic and red pepper.
Cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Stir in the rice, coating it well with the oil, and continue cooking, stirring occasionally, for 5 minutes.
Pour in the stock and increase the heat to high.
Bring the liquid to the boil.
Reduce the heat to low and stir in the tomatoes, petits pois, celery, olives, salt, pepper and saffron.
Cover and simmer the mixture for 35 minutes or until the rice is tender.
Remove the pan from the heat and turn the paella into a warmed dish.
Sprinkle over the almonds and serve.