Riz Etranger

A pan of Paella, made a couple of nights ago. Paella is another form of peasant food, created from the staples of the Spanish Eastern coast repertoire, rice, beans, saffron and then enlivened with whatever is to hand which for vegans simply means extra vegetables. (Meat eaters get portions of stringy meat; rabbit or chicken, snails and seafood.)

In this dish I added just a few extras making a very simple and soothing meal drenched in lemon juice and salt, for two to share straight from the pan.

The essential ingredients then are Paella rice from Spain although any shorter grained risotto rice would do at a pinch, olive oil, saffron, large white beans (precooked), chopped green beans, good stock, onions, garlic, tomatoes and any extras you like e.g. chopped red and green peppers or mushrooms. You might even add asparagus tips or peas if the fancy took you. Try to stop before it ends up looking like a compost heap.

Chop onions and garlic and fry off gently in a large flat pan, a proper paella pan is the best but if you don't have one don't let that stop you. Add rice to the pan and stir around in the hot oil then add any other vegetables that can stand long cooking and the stock. Add a big pinch of saffron and bring to a simmer. Add in turn all the other ingredients depending on the length of time they will take to cook. Test the seasoning often and add Mediterranean herbs, salt and pepper to taste. Top up the stock if it looks like drying up before the rice is cooked. There is no need to stir continously as in risotto but move things around occasionally to stop it sticking and burning.

When the liquid is absorbed, the rice is tender and the vegetables cooked, garnish with lemon segments and chopped parsley and serve in the pan. It's perfectly acceptable to eat with spoons straight from the cooking utensil if each person sticks within the area on their own side of the dish. Nicking tender morsels from the other diners is considered poor manners!