Serves 4 vegan Greens & Grains
GREEN VEGETABLE PAELLA From our gorgeous forthcoming book….
I’m not really into grilling, but I love preparing this paella outside in the
garden on the fire drum. As an aperitif beforehand, there’s fresh bread
with artichoke cream, and a glass of Cava is also welcome – a lovely
meal for a sociable evening with friends!
Peel and finely dice the onion and garlic. Heat the vegetable broth. In a
wide pan, heat the olive oil and sauté the diced onion until golden yellow.
Add garlic and briefly sauté. Stir in tomato paste, all of the paprika,
saffron, and the rice. Pour in 1 litre of vegetable broth, season generously
with salt and pepper, and bring to a boil. Let simmer gently over low heat
for 15 minutes, until the liquid is almost completely absorbed.
Meanwhile, cook the broad beans in boiling salted water for 2 minutes,
drain in a sieve, rinse with cold water, and squeeze the beans out of their
skins. Halve and deseed the green pepper, then slice into strips. Trim and
halve the green beans.
Add the pepper and green beans to the rice, stir, and cook for another 5
minutes. Then add the broad beans and simmer everything for 5 more
minutes, until the rice and vegetables are cooked through. Add more
vegetable broth if needed.
Wash and dry the parsley, pluck off the leaves, roughly chop, and sprinkle
over the paella.
PREPARATION TIME: 40 minutes
1 onion
2 cloves garlic
1–1¼ l vegetable broth
3 tbsp olive oil
2 tbsp tomato paste
2 tsp sweet paprika
2 tsp hot paprika
approx. 1 tsp smoked paprika
0.1 g saffron threads
250 g paella rice (arroz bomba)
Salt
Freshly ground black pepper
150 g broad beans (fresh or frozen)
1 green pepper
250 g green beans
2–3 sprigs parsley
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