Nothing is better to come home to on a cold winter’s day than a nice warm dish of paella. In this recipe I have mixed it up a bit by turning it into a pastry less pie. I have also used Spanish ceramic dishes that are good for individually sized portions.
3 Shallots
4 Mini orange peppers
1 sweet red pepper
2 cups of rice
garlic powder
chili powder
4 cups vegetable stock
2 cups chopped baby corn
vegetable oil
For the quick creamy mash:
2 large potatoes
2 cloves of garlic
2 tablespoons of rice milk
1/2 cup of vegan spread
Chop the peppers and onion and put aside in a large bowl.
Bring your large frying pan to a high heat and fry the rice with a tablespoon of vegetable oil. Fry for about 3 minutes.
Add all of the chopped ingredients. Fry for about 2 minutes before slowly pouring in the stock.
Turn the heat down to 2 or 3 and let it simmer for 10 minutes.
Now add in the chopped baby corn. This gives the paella a fantastic flavor.
Add in a sprinkle of garlic and chili powder. I actually added almost half of my chili pepper bottle because paella is nice when it is extra spicy, but if you are sensitive to spicy food please don’t try that at home. 
When the paella becomes nice and thick, dish it out into 4 individual ceramic dishes or 1 large baking dish.
You can either make the quick creamy mash now or before you have started the paella.
Peel the potatoes and place them in microwave for 10 minutes(I told you this was quick).
When done put in a mixing bowl and mash manually with a potato masher.
Add in the crushed garlic, butter and milk and mix up real nice until it is of medium mashed potato consistency(if you are using the piper).
If you aren’t going to pipe the potatoes(I know that sounds hilarious) the potatoes can be thick, so only put 1 1/2 tablespoons of milk in.
Spoon the potatoes into the piper and pipe out in circles until the paella is covered.
For some reason when the potatoes are piped like this, once baked they taste much better than if just spooned on. It also looks like you worked really hard as well, so that is an added bonus.
Place the paella pies in the oven for 20 minutes at 180° Celsius (356° Fahrenheit)
What emerges from the oven is a crispy, moist, delicious and warm meal to soothe your mind and body after a hard day’s work.
Tags: ceramic dish, chili, chili powder, chilli, creamy mash, dia's recipes, mashed potatoes, orange peppers, paella, paella pie, pie, potato, red peppers, stock, vegetable stock
Cooking With Figaro Coming Soon!
January 10th, 2009 at 4:58 am
Sounds sooo delicious! The colours alone put you in a good(hungry) mood!
May 8th, 2009 at 6:28 pm
This is by far one of the best posts, with all of the wonderful colors!
August 26th, 2009 at 1:01 am
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