VEGETABLE PAELLA

Yields6 Servings
 6 tablespoons olive oil
 400 g paella or risotto rice
 ¾ litre vegetable stock
 1 bay leaf
 1 g saffron threads
 1 medium onion
 5 cloves garlic
 1 tablespoon mild paprika
 200 g green beans
 2 leeks
 3 carrots
 400 g tomatoes
 2 small red peppers
 2 small green peppers
 2 artichoke hearts, quartered
 100 g black olives
1

heat 3 tablespoons of the olive oil in a pan, add the rice and stirring continuously, fry for 3 minutes until transparent

2

add the vegetable stock and the bay leaf and crumble in the saffron; cover and leave to cook for about 10 minutes when the rice will be part-cooked

3

roast the peppers in a preheated oven at 220C until the skins blister; take out, put into a plastic bag and leave to sweat; skin the peppers, halve and deseed them and cut into 1.5cm long pieces

4

scald, skin and deseed the tomatoes, then dice the flesh

5

peel and finely chop the onions and the garlic

6

trim the green beans and cut into 3cm long pieces; trim the leeks and cut into rings; peel the carrots and cut them into 4cm long matchsticks

7

heat the remaining oil in a paella or similar pan and sweat the onion and garlic for 5 minutes, over a low heat; stir in the paprika and cook briefly; add the beans, leeks and carrots and fry over a low heat for a further 5 minutes, then season with salt and pepper

8

add the part-cooked rice to the pan mixture, mix everything well together and cook over a moderate heat for about 15 minutes until cooked through

9

add the tomatoes, peppers and artichokes 10 minutes before the end of the cooking time; if the rice begins to dry out too soon, add a little more stock as required

10

finally stir in the olives and serve either hot or cold

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