Paella – a Spanish rice dish – is traditionally made with seafood, chicken or sausage with a seasoning base of saffron and tomato. However, this vegetarian version is just as good, if not better, than the original. Taking traditional dishes that include non-vegetarian ingredients and turning them into veggie approved dishes, gives those traditional flavours a new direction. Once you try this recipe, you will know the sensation I am talking about. The key to this dish is using as much colour as you can. They say you eat with your eyes first and what is more colourful than a bunch of fresh veggies!
- 900ml vegetable stock
- 2 tbsp extra-virgin olive oil
- 1 large onion, finely chopped
- 1 red pepper, deseeded and diced
- 1 green pepper, deseeded and diced
- 3 crushed garlic cloves
- 1 cup chopped tomatoes
- 1 ½ tsp paprika
- 250g paella rice
- 1 small fennel bulb
- 1 cup roasted peppers, drained and rinsed
- 110g fine green beans
- Paella cooking pan (or wide frying pan)
1.Heat the extra-virgin olive oil in paella pan over a medium-high heat. Fry the chopped onion and diced peppers for 5 minutes.
2.Add the crushed garlic cloves, chopped tomatoes and paprika; fry for 2 minutes. Stir in the paella rice. Shave the fennel bulb and add to the pan; season with salt and paper.
3.Pour over the stock and saffron, bring to the boil. Reduce to a simmer and leave the rice to cook uncovered, without stirring, for 10 minutes.
4.Take half of the roasted peppers, drain and rinse them, and scatter over. Top and slice fine green beans; add and cook for a further 10 minutes.
5.Turn off the heat, cover with foil and let rest for 5 minutes before serving. Serve with lemon slices for extra freshness.
Fact: Paella is considered worldwide as Spain’s national dish. However, most Spaniards consider it to be a regional Valencian dish.
If you try this recipe please share your opinion on my blog: www.sherisnovember.wordpress.com< Back