Seduced by tapas: Americans find Spanish sensation irresistible

Vegetarian Times, March, 2004 by Alexandra Greeley

PER SERVING: 320 CAL; 8G PROT; 26G TOTAL FAT (4.5G SAT. FAT); 16G CARB; 210MG CHOL; 65MG SOD; 2G FIBER; 3G SUGARS

Wine Suggestions

A chilled Spanish rose would be a bright complement to this comforting dish of eggs, onions and potatoes bathed in rich alive oil. A colorful, slightly fruity rose such as the Penedes Cabernet Sauvignon Rose is refreshing and not overly sweet. You might also consider a chilled pitcher of the beloved Spanish sangria, the fruity red wine punch.

Paella de Verduras (Vegetable Paella)

SERVES 4 TO 6

This main course vegetable paella is the star of the tapas show. Cooking the paella is simple, but stir the rice for only the first 4 minutes of its cooking--do not touch it after that until ready to serve.

Mushroom Stock

1/2 cup olive oil
1 lb. mushrooms, well cleaned
1/2 lb. mixed vegetables
8 cups water
1 bay leaf
1 large head garlic, peeled and cloves
  separated

Sofrito

1 onion
1 cup olive oil
2 tomatoes, peeled, seeded and
  blended
1 tsp. paprika
1 bay leaf

Paella de Verduras

1/4 cup extra virgin olive oil,
  preferably Spanish
5 oz. mushrooms, sliced
1 tsp. chopped garlic
10 asparagus spears, cut into
  3 pieces
2 oz. green peas
2 oz. green beans, cut in half
4 oz. cauliflower florets
5 piquillo peppers, cut in small
  pieces
1 cup cubed eggplant
6 whole baby artichokes, cut in half
  and blanched
1 cup cubed zucchini
1 cup cubed summer squash
Salt to taste
12 oz. long-grain rice, preferably
  Spanish
1/4 cup tomato sauce
3 1/2 cups Mushroom Stock
1 Tbs. Sofrito

1. To make Mushroom Stock: Heat olive oil
in a large stockpot over medium heat, and
saute mushrooms and vegetables for 5
minutes. Add water, bay leaf and garlic, and
boil for 2 hours. Remove from heat, strain
and cool.

2. To make Sofrito: Grind onion in a food
processor. Heat oil in a large skillet over
medium heat. Saute onion, and cook until
soft. Strain. Add tomatoes, paprika and bay
leaf, reduce heat to low, and cook 1 hour.

3. To make Paella de Verduras: Heat oil in a
paella pan or large skillet over medium
heat. Saute mushrooms and garlic until
golden, for about 5 minutes. Add asparagus,
green peas, green beans, cauliflower, piquillo
peppers, eggplant, baby artichokes, zucchini
and summer squash. Season with salt.

4. Add rice, and saute for 1 minute. Set
timer for 16 minutes. Add tomato sauce,
Mushroom Stock and Sofrito. Taste, and
season with salt. Continue cooking for 8
minutes more over high heat. Reduce heat
to medium, and cook until rice is tender.
Remove from heat, cover rice with towel
and set aside for 4 minutes before serving.

PER SERVING: 600 CAL; 13G PROT; 28G TOTAL FAT (4G SAT. FAT); 77G CARB; 0MG CHOL; 160MG SOD; 10G FIBER; 9G SUGARS

Wine Suggestions

This exotic Spanish entree calls for a festive Spanish red such as the Rioja Montecillo Crianza or a splendid and spicy Muga Rioja Reserva.

Endibias con Queso Brana, Naranjas y Almendras (Endive with Goat Cheese, Oranges and Almonds)

SERVES 6

The roasted garlic dressing adds an earthy note to the sweet oranges.