VEGETABLE PAELLA ON THE GRILL

Vegetable Paella on the Grill image

Provided by Michael Symon : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 13

6 tablespoons oil (I'm using olive)
2 cups sliced mushrooms (I'm using cremini)
4 cloves garlic, sliced
2 bell peppers, sliced (I'm using red bell peppers)
1 onion, sliced (I'm using red)
Salt
2 cups fresh greens (I'm using kale)
Half 6-ounce can tomato paste (about 5 tablespoons)
1 pound short-grain rice (about 2 1/3 cups)
1 cup wine (I'm using white)
4 cups liquid (I'm using vegetable stock)
4 fried eggs, for serving
Chopped fresh cilantro, for topping, optional

Steps:

Heat a large saute or paella pan over medium heat or place on a grill over medium heat. Add the oil and when hot. Add the mushrooms and crisp for about 3 minutes. Add the garlic, peppers, onions and a large pinch of salt and cook until beginning to soften, about 3 minutes. Add the kale and cook for 1 minute. Stir in the tomato paste and cook for an additional minute. Add the rice and cook until toasted, a few minutes. Add the wine and cook until reduced by half, then add the stock and cook, stirring, until it comes to a simmer. Cook, undisturbed, until the liquid has been absorbed, the rice is cooked and a crust forms on the bottom of the pan, about 20 minutes.
Garnish the paella with the fried eggs and cilantro if you have it.