Vegetable Paella

Today we’re sharing this beautiful and delicious paella recipe with vegetables, one that suits spring perfectly and gives us all the spring vibes we’ve been looking forward to.

Vegetable Paella

4 Portions

1 red bell pepper
3 garlic cloves
1 tbsp olive oil
60 g haricot verts
1 tsp smoked paprika powder
2 pinches salt and pepper
1 tomato
3 cups vegetable broth
1 tsp saffron threads
1 cup avorio rice
1 cup frozen peas
12 green olives
12 black olives
2 rosemary twigs

Till servering:
1 lemon, cut into wedges
a small handful parsley

1. Chop the bell pepper roughly and garlic finely. Heat oil in a large frying pan and sauté the bell pepper, garlic, haricot verts, paprika powder, salt and pepper for about 5 minutes over medium heat. In the meantime, grate the tomato on a cheese grater, add it to the frying pan and fry for another minute.

2. Pour in the broth and saffron and bring to a boil. Add rice, stir carefully one and then let everything cook without a lid for 10 minutes. Don’t stir the rice for the rest of the cooking period. Lower the heat and cook for another 6 minutes over low heat. Pit the olives and cut the rosemary twigs in half.

3. Add peas, olives and rosemary on top of the rice, cover with a lid and cook under low heat for 5 minutes. Serve with lemon wedges and parsley.

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