Vegetarian Paella

  • Vegetarian Paella
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes

Ingredients

  • 2 cups vegetable stock
  • 3 cups water
  • 2 Tbls olive oil
  • 2 cloves garlic, crushed, peeled, roughly chopped
  • 1 x small red onion, diced
  • 2 x medium tomatoes, seeds removed, diced
  • 1 x red capsicum diced
  • 1 Tbls smoked sweet paprika
  • 1/2 tspn ground turmeric
  • 1 3/4 cup arborio rice
  • 1 x medium zucchini, diced
  • 100 g green beans, sliced in half in an angle
  • 1/2 cup frozen peas
  • 2 Tbls flat leaf parsley, finely chopped

Method

1. Combine vegetable stock and water in a medium saucepan. Bring to a boil. Remove from heat.

2. Heat olive oil in a large non-stick frying pan on medium-high heat. Cook onion, garlic, tomato, capsicum, paprika and turmeric, stirring for 1-2 minutes, until vegetables soften. Add rice and stir to coat in spice mixture. Stir in stock mixture and bring to a boil. Season with sea salt. Reduce heat. Simmer, uncovered for about 20 minutes or until rice is almost tender.

3. Sprinkle, zucchini, beans and peas over paella. Cover and simmer for 3-5 minutes or until rice is tender. Add parsley. Stand, covered for 3-5 minutes.

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  • Sarah in chapter 3 you say:Cover and simmer for 3-5 minutes or until rice is tender.Sarah,rice or zucchini?Can I ask ?but look delicious anyway.We love rice.

    Reply

    by ANNA LINHART on 13/03/2014, 13:00
    ANNA LINHART
    • For the rice, Anna. Because after simmering the paella for about 3-5 minutes, the vegetables will be nice and tender but not soggy. Then, there’s another 3-5 minutes standing time. :)

      Reply

      by Sarah Lewis on 13/03/2014, 13:56
      Sarah Lewis
      • Thank you Sarah for explanation.

        Reply

        by ANNA LINHART on 16/03/2014, 11:42
        ANNA LINHART
  • nom nom :-)

    Reply

    by Angela H. on 15/03/2014, 10:50
    Angela H.
  • It’s 2-step process:
    1. fry vegetables with oil in a pan (add also chunks 5-10 sm long meat when it’s not vegetarian version, classic meat used is rabbit meat).
    2. add them to huge “pan” (sometimes 1m diameter!), then proceed with rice. The point is to have less than 2.5sm layer of paella!

    Reply

    by Miroslav Lazarov on 13/01/2016, 09:36
    Miroslav Lazarov