Vegetarian Veggie Paella Recipe
Artichoke hearts, fennel, peppers and green beans sit at the heart of this vegetable-heavy Spanish-influenced paella recipe. It's both vegan and vegetarian and tastes fantastic!
Servings 2 Servings
Calories 506kcal
Ingredients
- 150 g Bomba Paella Rice ¾ Cup
- 4 Garlic Cloves
- 1 Small Onion 100g ⅔ Cup
- 100 g Green Beans ¾-1 Cup
- 1 Small Red Pepper 100g
- 1 Small Fennel Bulb 200g
- 400 g Tin Artichoke Hearts 14oz
- 1 Medium Tomato 100g
- ½ teaspoon Salt
- 1 tablespoon Olive Oil
- 2 tablespoon Sherry Vinegar
- 2 teaspoon Smoked Paprika
- 1 Pinch Saffron Optional
- 2 Sprigs Rosemary
- 625 ml Vegetable Stock 2½ Cups
Instructions
- Cut the onion in half, peel it, then cut it into a 5mm (¼") dice.
- Peel the garlic cloves and bash them with the side of a knife.
- Trim the green beans and cut them into bite-sized pieces.
- Remove the seeds and the stem from the red pepper and cut it into 5mm (¼"") strips.
- Cut the woody base from the fennel bulb and the woody ends from the stalks. Then cut the fennel into 1cm (½") slices and then cut those slices into 1cm (½") strips.
- Drain the artichoke hearts and then cut them in half.
- Grate the tomato.
- Heat a 28cm or 11" paella pan (or similarly sized frying pan) over a medium-low heat, and when it is hot, add the olive oil.
- Toss in the onions and fry for 5-7 minutes; if they begin to colour, reduce the heat a little.
- Add the bashed garlic, fennel, red pepper and cook for another 3-4 minutes.
- Add the green beans, grated tomato, and salt, then cook until the liquid from the tomato has evaporated.
- Add the artichoke hearts, cut side down.
- Pour over the sherry vinegar, then the rice, trying to distribute it evenly.
- Sprinkle with the smoked paprika and saffron, nestle in the rosemary.
- Pour over the vegetable stock. Increase the heat to medium-high, bring the liquid to a gentle "bubble", then reduce the heat to medium and simmer for 20-25 minutes.If you still have some liquid left, you will need to cook it a little longer in order for the socarat to form on the base.
- Remove from the heat and cover with foil, allowing the dish to sit for 5-7 minutes before serving.
Video
Nutrition
Serving: 1 | Calories: 506kcal | Carbohydrates: 97g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 1936mg | Fiber: 19g | Sugar: 12g
