Veggie Portobello Paella
Olive Oil (4 tbsp)
Red Onion, diced (1 large pc) ‡
Red Bell Pepper, sliced ‡
Yellow Bell Pepper, sliced ‡
Green Capsicum, sliced ‡
Cherry Tomatoes, halved ‡
Fennel Bulb, sliced ‡
Eggplant, chopped ‡
Portobello, quartered (4 pcs) ‡
Salt, to taste
Garlic, thinly sliced (6 cloves) ‡
Paprika, (2 tsp)
Rice, short grain (3 cups)
Vegetable Broth, (6-8 cups)
Saffron, (1/2 tsp)
Spring Onions, trimmed (handful) ‡
Black Pepper, ground
Lemons, quartered (3 pcs) ‡
Coriander Micro-greens, for garnish ‡
‡: available in Tall Tree Organic Subscription
Heat the olive in a 15-inch paella pan over medium-high. Add onion, bell peppers and fennel and cook, stirring occasionally, for 5 minutes. Add the eggplant and mushrooms and cook caramelized, about 8 minutes more. Add garlic and paprika and stir until fragrant, about 1 minute.
Add rice and cook, stirring occasionally, until rice is coated and starting to turn translucent, about 3 minutes. Stir in 6 cups of broth and saffron and season with salt. Bring broth to a boil, reduce heat, and simmer until rice is nearly full cooked. If the rice is still al dente, add an extra cup of broth and continue to cook. Remove from heat (cover with foil) and let rice steam 10 minutes.
While paella cooks, heat a grill pan or skillet over medium-high. Separately, toss green onions and cherry tomatoes with 1 tablespoon of oil and season with salt and pepper. Char the green onions, turning occasionally, until greens are charred and bulbs are tender, about 5 minutes. Char or grill lemons until charred, about 1 minute per side.
Tuck the green onions into the paella. Squeeze lemon juice on top. Place remaining lemons alongside and garnishing with the micro-greens the paella and serve.