This is a great way of enjoying more vegetables and I often top this with some roasted nuts, cashews, peanuts or almonds.
Saute onions, garlic and bell peppers in olive or grape seed oil. This is the base for any paella recipe.
Then add the veggies you like (the above is a yam and fresh pumpkin paella base) the mix below is tomatoes, zucchini.
Any mix works, just saute the tougher vegetables first then add either wine, apple juice or water/vegetable stock.
Add ground cumin to taste (usually 1-2 tbsp per 4 portions)
Sprinkle with some nutritional yeast (to taste).
Then top with a good well flavored, tomato sauce and simmer for about 20 mins.
Add defrosted, drained frozen peas.
Then remove from heat, check seasoning and set aside.
Sprinkle with smoked paprika (this helps to add the flavor of the fire, and a dark red color, you may use regular paprika if smoked is not available, or even annatto paste..cook the paste with the vegetables)
When ready to serve:
Heat the vegetables (and sauce) in a deep skillet, on medium simmer, then add cooked steamed brown rice, (I add turmeric to mine).
I allow 2 parts vegetable sauce mix to 1 part cooked brown rice.
Simmer with tight fitting lid, on very low heat for 20 mins, stirring to prevent scorching, then add more sauce as needed (the paella should have similar texture to rissotto).
Check seasoning.
Top with pitted olives, raw grape tomatoes or sliced tomatoes, minced parsley or cilantro. Sprinkle with more smoked paprika.
Add chopped nuts and serve on warm plate directly from pan.
Serve with lemon or lime wedges and garlic tahini sauce
Use whatever fresh and crunchy vegetables you prefer to top with, also roasted nuts with or without salt work well.
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