From My Heart

September 6, 2019

“Be a lamp, or a lifeboat, or a ladder.
Help someone’s soul heal.
Walk out of your house like a shepherd.”
~ Rumi

Photo from @WCKitchen

 

As some of you know already, my mother passed away recently.  The new post I was in the process of writing will have to be delayed.  In the meantime, I would ask that my readers follow and support the wonderful humanitarian work done by José Andrés and World Central Kitchen.  This would be a beautiful remembrance of her.  I hope you will be inspired to assist their hurricane relief efforts by donating, volunteering or spreading the word about their hard work and unrelenting determination to relieve hunger and bring hope to people in disaster-affected areas.  You can find more about them via the links below:

Read their Hurricane Dorian updates here.
Main page of the organization is here.

Donate here.

Watch here:

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Donate to World Central Kitchen and then make some Paella with Artichoke Hearts to share.

Paella with Artichoke Hearts
This vegetarian paella is delicious and easy to make, as long as you use the proper rice.  Authentic paella rice imported from Spain is a must.  Do not use Arborio rice, asian rice, long grain or basmati rice.  The pan is also very important.  If you don’t have a paella pan, you can use a large frying pan or braiser, big enough to hold the ingredients.

 

1/4 cup extra virgin olive oil
1/2 a yellow onion, chopped
4 cloves of garlic (do not peel)
1 (14.5 oz) can diced organic tomatoes
1 (14.5 oz) can artichoke hearts (plain, not the marinated kind), do not drain
1 (14.5 oz) can butter beans, drained
1 teaspoon paprika
32 oz carton of organic vegetable broth
A pinch of saffron threads (6 to 8 threads)
A pinch of crumbled, dried rosemary
1 teaspoon dried thyme
2 cups paella rice
Salt and freshly-ground pepper, to taste
Lemon wedges, for garnish

 

Drain artichokes, save broth from can and set aside (you will use broth later).

Lightly crush the whole, unpeeled garlic cloves with the flat part of a knife so that the peel remains intact, but the garlic inside can flavor the dish.

Heat oil in pan over medium-high heat.  Add onion and garlic cloves.  Cook, stirring, until onions are translucent (3 to 5 minutes).

Add tomatoes, reserved artichoke liquid and butter beans.  Add paprika and mix well.  Stir until simmering.

Add vegetable broth, saffron, thyme and rosemary.  Stir and let broth heat until simmering again, then simmer for about 10 to 15 minutes.

Taste and add salt and freshly ground black pepper to your liking.  Once you like the taste of the broth, stir in the rice and bring to a boil; then, stir rice once more to make sure everything is evenly distributed.  After this step, do not stir again.

Cook over medium heat for 8 to 10 minutes.  At this point you can decorate the surface of the paella with the artichoke hearts (just place them on top of rice – do not stir).  Reduce heat to low, cover with a tight lid or with foil and cook until most of the liquid is absorbed, about 15 to 20 minutes.

When paella is done, turn off heat and let paella rest, covered, for at least 5 minutes.

Serve garnished with lemon wedges.

Serves 4 to 6

 

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