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.
