Ingredients
1 eggplant, cut into thick -chunks
6 tbsp olive oil
1 large onion, thickly sliced
3 garlic cloves, crushed
1 yellow bell pepper, sliced
1 red bell pepper, sliced
2 tsp paprika
1 1/4 cup risotto rice
2 1/2 cup stock
1 lb fresh tomatoes, skinned and -choppe, d
4 oz sliced mushrooms
1/2 cup cut green beans
14 oz can chick-peas
1 large pinch of saffron- -strands
Directions
Steep the saffron in 3 tb hot water. sprinkle the eggplant with salt,
let drain in a colander for 30 minutes, then rinse and dry.
In a large paella or frying pan, heat the oil and fry the onion,
garlic, peppers and eggplant for about 5 minutes, stirring
occasionally. Sprinkle in the paprika and stir again.
Mix in the rice, then pour in the stock, tomatoes, saffron, and
seasoning. Bring to a boil, then simmer the mixture for about 15
minutes, uncovered, shaking the pan frequently and stirring from time
to time.
Stir in the mushrooms, green beans and chick peas (with thier liquid).
Continue cooking for another 10 minutes, then serve hot, direct from
the pan.
Servings: 1 servings
Chunky Vegetable Paella Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish; Vegetable
The History of Recipes
Food historians have proved the existence of recipes way back into the distant past, in fact as far as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, sadly, these early cook books were just basic pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. As our culinary historical trip moves on a few more years we have some interesting books which appeared in the 14th Century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are unconnected to the curry that is served today, but rather descriptions of the types of food on the menues of the rich people of those days. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including parsley, basil and rosemary. These new spices and herbs led to an eruption in manuscripts on food, the majority of which still exist in academic collections. Over the following few hundred years, the upper-class families of Europe strove to offer the most extravagent meals, and as a consequence, the best cooks and their collection of recipes became highly prized. Even so, it was during the 19th century that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cooking books are greatly in demand mostly as a result of more people being able to read, people having more leisure time and disposable income. The introduction of television brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Chunky Vegetable Paella recipe.
