Vegetable Paella
 
 
Ordinary Vegan Vegetable Paella
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 1 teaspoon extra-virgin olive oil (or ¼ cup of seasoned vegetable broth for sautéing)
  • ½ spanish onion, finely chopped
  • 1 small red bell pepper, cut into strips
  • 1 small yellow bell pepper, cut into strips
  • ½ fennel bulb, cut into strips
  • 2 garlic cloves
  • 2 bay leaves
  • 14/tsp smoked paprika
  • ½ tsp ground tumeric
  • ¼ tsp cayenne papper
  • 1 cup short-grain paella rice
  • 6½ tbsp good quality sherry
  • 1 tsp saffron threads
  • salt & Pepper
  • 2 cups boiling vegetable stock
  • ¾ cup frozen edamame
  • 12 plum tomatoes, halved
  • 5 small grilled artichokes or from a jar, drained & quarted
  • 15 pitted black olives halved
  • 2-3 tbsp roughly chopped parsley
  • 4 lemon wedges
Instructions
  1. Heat the oil in a large shallow skillet and gently fry the onion for 5 minutes.
  2. Add the bell peppers and fennel and continue to saute on medium heat for about 6 minutes or until soft and golden.
  3. Add the garlic and cook for 1 minute more.
  4. Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well.
  5. Then add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron.
  6. Boil down for a minute, then add the stock and ½ tsp salt.
  7. Reduce the heat to the minimum and simmer very gently for about 20 minutes or until most of the liquid has been absorbed by the rice. Do not cover the pan and don't stir the rice during the cooking.
  8. Meanwhile steam frozen edamame.
  9. Remove the pan from the heat.
  10. Taste and add more salt and pepper if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and edamame over the rice and cover the pan tightly with foil.
  11. Leave to rest for 10 minutes.
  12. Take off the foil.
  13. Scatter the olives on top of the paella and sprinkle with parsley.
  14. Serve with wedges of lemon.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegetablepaella/