I don’t make a habit of making my kid the guinea pig around here, but I made an exception this time. While Dizzle was in Spain he sent a photo of himself with the big paella pan. I talked with the little chef about making some of our own, and he’s been hooked on the idea. I put it on our grown up menu this week too. He brought it up again yesterday, so I decided to experiment with a basic version for him since I had absolutely no reference point for how to do this. I got soooooo lucky! The ratios were just right. I love when that happens! The little dude devoured it for two meals in a row, so I’m making it again today. I like the process, kind of a risotto technique but not as labor intensive in my opinion. I can’t wait to try out different veg and different flavors in this!
- 1 onion diced
- 1 garlic clove minced.
- 1 TB oil
- ½ cup whole (short) grain rice
- 1 can diced tomatoes
- 2 cups vegetable stock
- salt and pepper to taste
- optional: splash of lemon juice
- Heat pan to medium high. Add oil, onion, and garlic. Stir and cook briefly. Add rice. Stir to coat and cook for a couple minutes until beginning to be translucent. Add tomatoes. Cook until pan begins to dry, approximately 8 minutes. Add stock. Reduce heat to medium low. (It should still be bubbling.) Continue to cook for 45 minutes, stirring occasionally. Cover for the last 15 minutes of cooking.
- It should be relatively "dry" and slightly caramelized on the bottom.
I used a short grain (whole grain) sushi style rice. Tags: kid food, paella, plant based, recipe