Paella de verduras
Paella de verduras, from above
VegVeganValencia

Paella de verduras

All the colour, saffron and crust of paella, packed with vegetables and chickpeas.

65 minTime
11 gProtein each
mildSpice
The garden paella1 chapter · 1 min read

Make it your way

Grandma's waySeasonal vegetables, saffron and pimentón. Artichokes are classic in spring.
The original
434kcalsame
11 gproteinsame
6 gfibresame
65minutessame

Paella de verduras.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Rice2 cups bomba or short grain rice
Red bell pepper (red capsicum, red pepper)1, in strips
Green beansa handful, cut
Zucchini (courgette, baby marrow)1, in half moons
Button mushroom150 g, sliced
Green peas⅔ cup
Tomato2, grated
Garlic5 cloves
Olive oil4 tbsp
Saffrona big pinch
Kashmiri chilli powder1 tsp, for sweet pimentón
Vegetable stock (vegetable broth)1.2 litres, hot
Chickpeas, boiled1 cup, boiled
Lemon1, in wedges
Saltto taste

Method

5 steps
  1. 1Heat oil in a paella pan and brown the pepper, beans, zucchini and mushrooms.
  2. 2Add garlic, grated tomato and paprika and cook until jammy.
  3. 3Stir in the rice to coat, then add hot stock, saffron, salt, peas and chickpeas. Level the rice.
  4. 4Cook on high 8 minutes, then low until the liquid has gone. Crisp the base for a minute on high.
  5. 5Rest 5 minutes under a cloth and serve with lemon.
Serve it like this

Serve from the pan at the table with lemon wedges and a little parsley. A green salad alongside.

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Make it a meal

What goes with Paella de verduras: a bread or rice, a side, something to drink and something sweet.

On the side Gazpacho15 min
On the side Salmorejo15 min
To drink Virgin sangria15 min
Something sweet Tarta de Santiago55 min
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