Kid Food – Paella

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!

Simple Paella
Serves: 2
  • 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
  1. 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.
  2. It should be relatively "dry" and slightly caramelized on the bottom.

I used a short grain (whole grain) sushi style rice.

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