Although I call this a "paella," it's really more of a stir-fry with paella-like flavors. I got the idea from various Spanish recipes for brown rice I've come across--especially one that Esperanza, my mother-in-law, clipped from a magazine.
The key to success is the same as that for a Chinese stir-fry: cook your rice ahead of time and let it cool completely before preparing the dish.
Ingredients:
one cup of quality short-grain brown rice
an onion, chopped
a zucchini, coarsely diced
half a red bell pepper, chopped
2 cloves of garlic, chopped
a generous handful of parsley, chopped
1/4 cup pine nuts
1/4 cup olive oil
1 teaspoon of pimentón de La Vera (we like picante)
salt
Cook the brown rice according to the directions on the package and let it cool completely.
Heat up a large skillet or wok. Add the olive oil and stir fry the onions, red pepper, and zucchini.
Add the garlic, parsley, and pine nuts. Stir fry two minutes more.
Add the rice. Stir fry it for a minute or two.
Add the pimentón and a scant teaspoon of salt.
Keep stir-frying until the ingredients are well blended.
Serve.
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