Gerry made us a Vegetable Paella with mushrooms and chickpeas. This dinner started by infusing some vegetable broth with a bay leaf and some saffron.
Meanwhile onion, red bell pepper and olives were sauteed until done. Fresh mushroom and garlic went in for a few minutes of sauteing before the rice was added and sauteed for another minute.
The saute pan was deglazed with a little white wine and allowed to reduce before the seasoned broth went in along with fresh diced tomatoes, artichoke hearts and paprika. This whole mixture was brought to a boil, reduced to low, covered and simmered for about 25 minutes until the rice was tender. The last thing to go in was green peas, chickpeas, and green beans until heated through.
The paella was garnished with parsley, parika and lemon wedges.
The side dish to this was an Arugula-Citrus Salad. A dressing was made with fresh lemon juice, honey, olive oil, shallots, and, of course, salt and pepper. Arugula, fresh orange segments and toasted almonds were tossed in the dressing.
This was a very satisfying meal and the combination of the paella and salad went together beautifully.
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