After receiving peppers, tomatoes and eggplant in today's CSA box, I decided to make paella for dinner. I followed a recipe on StrongWomen.com, making only only one change, which was to add a bit more salt at the end.
This dish is delicious, but does not look nearly as appetizing after it has cooked. Therefore, I've shared a before and after photo to encourage you to try this recipe!
10 strands Saffron
1 medium eggplant, cut into ¾ inch chunks
1 teaspoon salt
6 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, crushed
2 bell peppers (any color), sliced in 1″ pieces
2 teaspoons paprika
1 1/4 cup Arborio rice
3 1/2 cups vegetable stock
1 lb tomatoes, fresh, chopped
1/8 tsp ground black pepper
6 oz mushrooms, fresh, cut into chunks
15 oz garbanzo beans, rinsed and drained
I made this same recipe almost exactly a year ago, on 9/12/10. It's no surprise, considering the seasonal nature of my cooking during the CSA season.
I do not like the cooler weather because it means winter is just around the corner, however I do like that the change in seasons gives me a chance to try some new pumpkin and soup recipes, and revisit old favorites.