Tuesday, August 17, 2010

Veggie paella with shrimp

bit of olive oil
1 red onion, cut into thin wedges
3 cloves garlic, smashed and chopped
1/2 pack TJ's soy chorizo
1 red bell pepper, cut into strips
1 long yellow summer squash, cut into semicircles
2 little tomatoes, diced
1 handful green beans, trimmed and halved
1 dozen frozen artichoke quarters
1.5 c arborio rice
2/3 c white wine
juice of 1/2 lemon
1 pinch saffron in 2.5 c hot broth
enough shrimp to loosely tile the top of your pan

Preheat oven to 400F. In wide oven-safe frying pan, saute onion and garlic in oil. Add chorizo and cook for a few minutes. Add veggies and saute briefly, then add rice and saute for a few minutes. Add wine and lemon and cook off. Arrange everything how you want it now, because you won't be stirring it after this! Pour on broth, 1/2 c ish at a time, and simmer on medium-high until the rice is almost done (about 15 min). Arrange shrimp on top and transfer to oven. Bake for 6 min, until the rest of the liquid is absorbed, the shrimp and rice are done, and the veggies on top are a bit browned around the edges. Serve with baguette and more white wine. There's supposed to be a crispy but not charred crust on the bottom, and you're supposed to eat it and enjoy.

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