Foolproof Indeed!
When you give your cookbook a title that includes the word 'foolproof,' you've got to be pretty sure about yourself. When you combine that with the word 'one-pot' though, you are going to suck in even an old cynic like myself. So it was then, that I invested in the book Foolproof Veggie One-Pot by Alan Rosenthal. And I have to say, Mr Rosenthal has thus far come up trumps. Not only are the recipes easy to follow, and involving just one pot, they also seem to be remarkably successful. They come out in the way they are supposed to, with the timings included, AND they are some of the tastiest I have tried recently.
Of all the recipes I have so far dabbled with, this one is definitely a keeper. Two of my favorite ingredients at the moment are smoked paprika and lemon, so with both of those in attendance at the table, I was a happy bunny indeed. I am currently staying with my sister and family, and her two teenage sons' tastes are somewhat difficult to satisfy, unless it involves the words spag, bol, pesto or burger. However, this went down quickly, and with only the exception of a few stray artichoke quarters plonked on the side of one plate. Success indeed! May your tastebuds be also suitably tickled.
Baked Spanish Rice with Artichokes, Green Olives and Roasted Red Peppers
Adapted from Foolproof Veggie One-Pot by Alan Rosenthal
Serves 4
4 TBSP olive oil
1 fennel bulb, finely chopped (preserve the fennel fronds and roughly chop for garnish)
1 red bell pepper, chopped
1 large yellow onion, finely chopped
1/2 tsp chilli flakes
2 bay leaves
3 garlic cloves, minced
1 1/2 tsp smoked paprika
1/4 tsp saffron fronds
1/2 14oz can chopped tomatoes
9oz paella rice (e.g. Bomba)
3 cups hot vegetable stock
juice of half a lemon
1 14 oz can chickpeas, drained and rinsed
4 oz green olives
7 oz marinated artichokes, drained
5 oz roasted red peppers from a jar, cut into strips
sea salt and ground black pepper
To serve:
lemon wedges
chopped fennel fronds
1/4 cup chopped fresh parsley
8 oz mayonnaise
large garlic clove, minced
1. Preheat oven to 400F/200C.
2. Heat oil in a wide shallow ovenproof dish over medium heat, and then add the chopped fennel, red bell pepper and onion, chili flakes, bay leaves and a pinch of salt. Saute for 10 minutes until the vegetables have softened. Add garlic and saute for a minute more until fragrant.
3. Add paprika and saffron and stir to combine. Cook, stirring constantly, for a further minute, before adding the chopped tomatoes and stirring to combine. After a couple of minutes, add the stock, lemon juice, rice and chick peas, plus 1 tsp salt and 1/2 tsp black pepper, and mix together.
4. Dot over the green olives before putting the dish into the oven (uncovered). Cook for 25 minutes.
5. Remove the dish from the oven, and arrange the artichokes and roasted red peppers over the top. Return to the oven for 5 minutes more.
6. While the dish cooks, mix the mayonnaise with the garlic to serve.
7. Once the dish is cooked, sprinkle the fennel fronds and parsley over the top, and serve with the mayonnaise and lemon wedges to squeeze over.
