Vegetarian Paella

Ingredients

  • 300g paella rice (or short-grain rice)
  • 1 litre vegetable stock
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 200g green beans, trimmed and cut into segments
  • 150g frozen peas
  • 200g cherry tomatoes, halved
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads, soaked in a little hot water
  • 2 tablespoons olive oil
  • 1 lemon, cut into wedges
  • Fresh parsley, chopped, for garnish
  • Salt and pepper, to taste

Method

  1. Prepare the Base:

    • Heat the olive oil in a large paella pan or a large, shallow frying pan. Add the onion and garlic and sauté until the onion is soft and translucent.
    • Add the red and yellow bell peppers, and green beans. Cook for about 5-7 minutes until they start to soften.

  2. Add the Rice and Seasonings:

    • Stir in the paella rice and cook for a couple of minutes to ensure each grain is well coated in oil and mixed with the vegetables.
    • Sprinkle in the smoked paprika and stir, letting the flavors meld for about a minute.
    • Pour in the white wine if using, letting it simmer until mostly evaporated.

  3. Cook the Paella:

    • Add the hot vegetable stock along with the saffron and its soaking water. Season with salt and pepper. Stir everything together and spread the rice evenly in the pan. Reduce the heat to a low simmer.
    • Allow the paella to cook undisturbed for about 15-20 minutes, or until the rice is almost tender.

  4. Add Final Ingredients:

    • Scatter the cherry tomatoes and frozen peas over the top. Continue to cook for another 5-10 minutes, until the peas are heated through and the rice is tender and fluffy.

  5. Garnish and Serve:

    • Remove from heat and let it sit for a few minutes. Garnish with fresh parsley and lemon wedges.
    • Serve the paella straight from the pan, allowing guests to squeeze lemon juice over their servings as desired.