She requested paella. The meal I totally should've made for Spanish night last week. I chose to make this tonight because we had company over (Hi George!), I knew it would make a lot of food and George, well, he'll eat anything. Most paella recipes have seafood or sausage and as much as my other half would LOVE me to cook a seafood dish (or a sausage dish), I'm just not there...yet. Spain has vegetarians, right? I found some recipes for vegetarian paella that were specifically for the crock pot and some that weren't and created my own recipe because I'm just that awesome.
"Vegetarian Paella" (6 quart pot)
~2 cups Spanish style yellow rice by Goya, cooked
~5 oz frozen chopped spinach, cooked and drained
~7 oz frozen tri color pepper strips (I was going to use one fresh red pepper, but I found 1/2 a package of these strips in the freezer, so I dumped them in instead.)
~4 cups vegetable stock
~1 medium tomato, cut into wedges
~1 yellow onion, diced
~1 medium carrot, diced
~3 cloves garlic, minced
~1 T Italian parsley, minced
~1 t salt
~1/2 t pepper
~1 jar (14.75oz) artichoke hearts, quartered, rinsed and drained
~1/2 cup frozen peas
Mix all ingredients except artichokes and peas in large bowl.
Pour into crock pot.
Cover and cook on low for 4 hours.
Add artichokes and peas 15 minutes before serving.
Cover and continue cooking.
Mix before serving.
6 servings.
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