Caribbean Vegetable Paella
2 Tbsp olive oil
3 cloves garlic, chopped
2 cups butternut squash, diced
1 cup sweet white or rose wine
1 bay leaf
2 Tbsp chopped fresh sage
1 cup rice
2 1/2 cups plus 1 cup water or stock
1 red bell pepper, diced
2 scallions, sliced thinly
1 tsp cayenne pepper
1 tsp ground allspice
1 Tbsp Inner Beauty Hot Sauce or other 'fruity' hot sauce
1 tsp prepared mustard
salt and pepper to taste
Heat oil in a skillet or paella pan. Saute garlic quickly, about
30 seconds. Add the squash and toss around for a minute or two over
high heat. Add the wine, bay leaf and sage, and bring to a boil.
Let the wine boil for a minute. Add rice and 2 1/2 cups of water
or stock, reserving another 1 cup to add as needed. Let the pan
simmer for 10 minutes, stirring occasionally. Add red pepper, white
part of scallions, cayenne, allspice, hot sauce, mustard, salt and
pepper. Simmer until rice is done, adding more liquid as necessary.
Correct the seasoning and serve, sprinkling each serving with green
scallions and more cayenne or paprika.
Serves 2 as a main dish or 4 as a side.