Vegetable Paella (vg/gf)
I love the array of colours in this dish with its fiery tones of red, yellow and orange that seem to glow. It reminds me of brighter, warmer and sunnier days sat in the garden. How far away summer feels right now, sitting outside with friends eating good food and sipping wine, seems a lifetime ago. For now, we can still bring that little bit of sunshine into our homes with a bowlful of good home cooked food.
This vibrant colourful dish doesn’t disappoint. The combination of vegetables, rice, herbs and spices will bring to mind traditional Spanish paella dishes and those familiar smells wafting over red roof tiled terraces in Spain: the fragrance of saffron and freshly picked fennel, the citrus smells of orange blossom and lemons associated with outdoor cooking. Until we can venture out and travel further to sunnier climates, give this recipe a go. It will hit the spot and offer some sunshine and bring some comfort to your life. I’ve listed in the ingredients section, some recommendations for substitute vegetables, meat and fish that work really well in paella. Or, simply use whatever vegetables you may have to hand in the fridge or freezer drawer. I added some leftover vegan chorizo sausage to this recipe The chorizo smokiness works well with the smokiness of the paprika and it also means the dish will go further if you have hungry mouths to feed. Of course, you can add meat chorizo or perhaps seafood to this recipe if you’re not catering for a vegan/vegetarian diet, as it’s so adaptable and quick and easy. Add whatever takes your fancy.
I hope you’ll give it a go as it’ll be a recipe that you’ll return to more than once.
Happy cooking, N x
Serves: 4-6 | Prep time: 10-15 minutes | Cooking time: 25-30 minutes
Ingredients
2 tbsp olive oil or use the oil from the jarred peppers
1 large white onion, halved sliced thinly
1 280g jar of charred red/yellow peppers in oil, peppers thinly sliced
2 garlic cloves, chopped
2 tbsp fresh thyme leaves
1/2 tsp fennel seeds, toasted
1/2 tsp smoked paprika
1/2 tsp sweet paprika
1/4 tsp caster sugar
1 bay leaf
1/2 tsp dried chilli flakes
Good grind of black pepper
350g paella (bomba) or arborio rice
125ml dry white sherry, such as Fino or white wine (optional)
1 large fresh tomato chopped
400g tin of chopped or whole cherry tomatoes
1 tbsp sun dried tomato purée
4 spring onions, chopped
Big handful of frozen garden peas
Big handful of frozen halved green beans
Big handful of fresh parsley, chopped
1 fresh lemon
900ml vegetable bouillon stock
1 tsp saffron threads
seasoning to taste
NB: fresh or frozen vegetable suggestions: asparagus, sweetcorn, squash, courgette, broad beans, baby radish, spinach, or pulses such as chickpeas, butter beans or cannellini. Cooked meats, chorizo, ham, chicken or fish, prawns and seafood. Or substitute with vegetarian, or vegan alternatives.
Method
Toast the fennel seeds in a dry frying pan or a paella pan, then add the oil.
On a medium heat sauté the onions, peppers, and thyme leaves until softened.
At this stage you can add your substitute vegetable choices, that may require a bit of cooking.
Add the garlic, paprika, tomato purée, chilli flakes, bay leaf and a good grind of black pepper.
Cook for a further few minutes then add to the pan the tinned tomatoes, fresh chopped tomato, rice and sugar and sherry stirring to coat the rice.
Cook for a few minutes further.
Add the saffron threads to the hot stock in a measuring jug, leave until the saffron threads have had time to turn the liquid a beautiful golden yellow colour.
Pour the stock over just covering the ingredients, turn the heat down to low. Let the ingredients cook down for 15 minutes and keep topping up with the stock as it absorbs the liquid.
After about 20 minutes or when the rice has a bite and not too crunchy, add the frozen peas and green beans and the chopped spring onion to the pan, or any other frozen vegetables you have chosen. Cook for a further 5/10 minutes.
The rice should be cooked, still retaining a bite and the green beans tender with all the liquid stock absorbed.
The rice should take on a crispy layer around the rim of the pan and on the base. Lower the heat to very low and cook for a few minutes further, to get that crispy sticky base, watching it doesn’t burn.
Turn off the heat, remove pan from the hob and squeeze in the lemon juice, and half of the zest grated. Stir through a big handful of fresh parsley and let it sit for a few minutes further in the pan. Season to taste with salt and pepper.
When you are ready to serve, portion the paella out into warmed bowls and add a little flourish more of fresh parsley and a lemon wedge on the side. Best eaten straight away or cold for next day’s lunch.
Enjoy
N x
