Besides teaching us all the basics of this classic Spanish dish, in Paella (Phaidon Press, July 2011), Alberto Herraiz leaves room for variations.
Improvisations on a theme is what a jazzman would call it.
Vegetarians are not ignored as he proves with this Quinoa and Spring Vegetables Recipe:
Quinoa en Paella con Verduras de Primavera
Quinoa Paella with Spring Vegetables
Preparation time: 20 minutes (excluding stock)
Cooking time: 17 minutes
Serves: 2
For a moist texture use a 34-cm (13½ -inch) paella pan suitable for use on the stove and in the oven.
Ingredients:
2 small carrots
2 small turnips
10 fresh asparagus spears, trimmed
50g (1/3 cup) fresh broad (fava) beans, shelled
2 very young, fresh artichokes
1 lemon, halved
450ml (scant 2 cups) Vegetable Stock (page 38)
50 ml (¼ cup) olive oil
200g (2 cups) spring onions (scallions), cut into fine strips
1 clove garlic, finely chopped
200g (scant 1¼ cups) quinoa
200g (scant 1 cup) Tomato Sofrifto (page 54) or passata (puréed canned tomatoes)
½ teaspoon Spanish sweet smoked paprika
¼ teaspoon saffron threads, toasted and pounded
salt
Instructions:
Wash the carrots and turnips, and pat dry in a clean cloth or with paper towels. Cut the stalks off the asparagus. Keep 7 of the asparagus tips whole. Chop the remaining 3 tips into very fine rounds, then set aside in iced water. Blanch the broad (fava) beans in boiling water for 5 seconds, then immediately refresh under cold water; drain. Peel off the remaining tough skins (they should slip off easily). Trim the artichokes, removing any tougher outer leaves (if the artichokes are young and tender, you will not need to worry about removing the hairy choke). Rub them all over with the cut lemon to prevent oxidation and discoloration. Set aside in water acidulated with lemon juice.
Next, preheat the oven to 150C/300F/Gas Mark 2, and heat the Vegetable Stock, but do not allow it to boil.
Heat the olive oil in a paella pan over medium heat, and sauté the carrots, turnips, broad (fava) beans, asparagus (except the chopped tips), artichokes and spring onions for 2 minutes. Add the garlic to the center of the pan and continue cooking until the vegetables are softened and lightly browned.
Add the quinoa and sauté until translucent, without allowing it to burn, just as if it were rice for a paella. Add the sofrito or passata, and stir with a wooden spatula, scraping the bottom of the paella pan thoroughly. Allow to thicken, then add the paprika. Cook for a few seconds more, taking care that it does not burn. Pour in the hot Vegetable Stock, stir and bring to a boil. Add the saffron and continue to cook over very high heat. If you have a times, set to 17 minutes.
After 5 minutes, the quinoa rises to the surface. Taste the stock and add a little salt if needed, bearing in mind that the seasonings and flavors will become more pronounced as the liquid reduces.
Carefully transfer the paella pan to the oven for 12 minutes. Remove the paella pan from the oven and allow to rest for 3 minutes. Meanwhile, thoroughly drain the chopped asparagus tips, pat dry with paper towels and sprinkle all over the paella. Serve immediately.
Try this for your vegetarian friends on 4th of July week-end.
(* Recipe reproduced courtesy of Phaidon Press, all rights reserved)