Vegetarian paella
Ingredients
for 4 person
2 tbsp | olive oil |
2 | garlic cloves, finely chopped |
200 g | round grain rice (e.g. Bomba) |
2 dl | white wine |
7 dl | vegetable bouillon |
1 | organic lemon, grated zest and 2 tbsp of juice |
2 sachet | saffron |
½ tsp | smoked paprika |
½ tsp | salt |
a little | pepper |
150 g | frozen peas, slightly defrosted |
150 g | vine-ripened cherry tomatoes |
1 | red pepper, cut into thin slices |
1 | courgette, cut into approx. 2 cm pieces |
3 | spring onions, cut into thin rings |
How it's done
Rice
Heat the oil in a paella pan or a wide non-stick frying pan. Briefly sauté the garlic. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely.
Paella
Add the stock and all the other ingredients up to and including the pepper, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 10 mins., stirring occasionally. Mix in the peas, tomatoes, pepper, courgette and spring onions. Cover the paella and simmer over a low heat for approx. 10 mins.
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