Ingredients:
Oil - 1 & 1/2 tbs
Garlic 3 cloves
Red Onion - 1 medium size
Red chilli - 1/2 a piece
Tomato Puree - 3 tbs
Spinach - 1/4 cup
Carrot - 1 medium size
Red bell pepper - 1/2 or 1 small size
Chayote / Courgette - 1 medium size
Cherry Tomatoes - 20 in number / 200 grams chopped tomatoes
Saffron - few strings
Turmeric - 1tsp
Paprika - 1/2 tsp
Black pepper powder - 1/2 tsp
Red wine 4 tsp
Soya sauce - 2 tbs
Short grain rice - 500 grams
Vegetable stock - 1 and 1/2 Litre
Green Olives - few
Cashew Nuts - few
Lemon juice - 2 tbs
Scallion Spring onions - 5
Salt as per taste
Preparation:
* Take a pan and put it on high heat
*Add oil to it, as well as chopped garlic and chopped red onion, then sauté them with chopped spinach for a minute
* Give the spiciness by adding chopped red chilli
* Mix it for 2 minutes on high heat
* Add tomato puree, and mix well
* Start adding the vegetables; grated carrot, chopped chayote / courgette, and sliced red bell pepper
* Let them grill for 5 minutes
* Add halves of cherry tomatoes, saffron strings, turmeric, paprika, black pepper, red wine and soya sauce
* Finally, add rice and salt
* Toast and stir, but be careful to not over mix
* Add vegetable stock
* Let it sit (do not stir)
* Taste the stock, re-season if needed
* Let it simmer for 20 minutes +/-
* Add 1 or 2 tbs of stock if needed as some rice needs more water to cook . Keep an eye so that it doesn't burn from the bottom but still maintains that golden crust
* Before serving, top it up with some cashews, spread the lemon juice all over the dish and garnish it by sprinkling chopped scallion spring onions and herbs.
The delicious Spanish one-pot dinner is ready to serve in style with a glass of wine.
Variation:
Olives, asparagus, baby artichokes, summer squash, lava beans, peas, baby reddish can also be added or mixed according to you choice of veggies.