Valencian Vegetable Paella

January 4, 2019



So it's New Year's Day and - like most of you we'd guess - we are feeling tired, jaded, and generally the worse for wear...


But it's not because we've been partying all night for New Year's Eve.


We decided to walk up a mountain yesterday - which seemed like a good idea at the time - so we are exhausted.


The top of Monduver is about 843 m and the highest point for miles around. 


You can see all the way to Valencia city, and on a really good day the Balearics.


It's a long way to the top.

It's also a long way back down again.


So - it was just bread, hummus and an early night for us last night.


Party animals or what?!




As our way of celebrating the arrival of 2019 we wanted to cook a special meal.


And as we'd seen loads of rice fields from our high vantage point the day before - we decided to make the traditional rice-based Valenciano meal - PAELLA.


We didn't have all the perfect ingredients (traditionally of course there would be meat such as pork, rabbit or chicken - and plenty of seafood like mussels, prawns, clams and langoustine etc - obviously we weren't going to do that) - so we used whatever we had, but by 'eck it was yummy! 


I'd go so far as to say it was - really good...


I used artichoke hearts, asparagus, red pepper, broad beans & peas and a few mushrooms.


A little turmeric gave it that signature yellow colour (we don't keep saffron as a stock ingredient), and a pinch of cayenne & paprika gave us all the familiar flavours.


We will definitely make it again - but next time using the locally grown Bomba rice, some amazing local wild mushrooms (we fancy going the mountain and picking our own - if only it would rain for once lol) and I've been itching to have a go at making some seitan chorizo too.


Keep watching this space for our next attempt at paella.


Much luv






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