This paella was made without a dedicated Paella pan or any big preparation. It's a hardy dish that can be made ahead on nights when everyone eats at a different time. Or made ahead when time to cook, then reheated. Made with short-grain rice it's gluten-free.
3 plum tomatoes
1/4 cup of roasted red peppers
½ teaspoon ground turmeric
1 teaspoon sweet smoked paprika
1 cup paella or short grain rice
1 large leek
3 cloves of garlic
a few strands of saffron
4 or 5 sprigs cilantro
Shellfish options:
1 pound of shrimp, cleaned and deveined
1/2 a cup of dry white wine
Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Rinse well making sure no dirt is hiding in the nooks.
Grate enough the garlic. garlic. Cut away the core from the tomato and coarsely chop the tomato.Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
In a large frying pan over medium-high heat, warm 2 TSBP olive oil until hot but not smoking. Add the leek season with salt and pepper, and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the garlic and cook for one more minute or until garlic is golden. Add the tomato, roasted red peppers, turmeric, paprika, and rice and cook without stirring until the rice is slightly translucent, 3 to 4 minutes.
Add either 2 cups of water and ½ cup white wine (from your pantry) or a total of 2½ cups (4 cups) water. Bring to a boil, reduce to a simmer, cover, and cook without stirring, removing the lid after 15 minutes. Continuing cooking for about ten more minutes or until the rice is tender and most of the liquid is absorbed. When the paella is almost done, coarsely chop the cilantro.
Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.To the pan with the paella, stir in the shrimp and cook, undisturbed, until firm and cooked through, about 5 minutes, covering so the shrimp cook through. Remove from the heat and season to taste with salt and pepper.
Transfer the paella to individual plates, garnish with the cilantro, and serve.
For the vegan -- simply take 1/4 of the ingredients and cook separately. When adding the shrimp to the main pan, add black or white beans to the vegan dish and heat through.