vegetarian paella
Cuisine: Spanish
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Ingredients
  • 2 saffron threads, crushed
  • 1 tablespoon warm water
  • 2 ½ tablespoons olive oil
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 2 garlic cloves, minced
  • 1 small carrot, diced
  • 1 teaspoon sweet paprika
  • 2 cups long grain rice
  • 4 cups vegetable broth
  • 190g frozen broccoli
  • 80g frozen peas
  • Salt and pepper to taste
  • 1 tablespoon chopped parsley
  • 1 lemon, cut into wedges
Instructions
  1. Soak the crushed saffron threads in a small bowl with warm water. Set aside to use later when cooking the rice.
  2. Heat olive oil on medium-high heat in a large skillet or paella pan. Add the onion and red pepper. Sauté until softened, about 5 minutes. Add the garlic, carrot and sweet paprika and sauté for 1 minute until fragrant. Add the rice and saffron. Sauté for 2 minutes until the rice grains begin to crackle and are well coated in the olive oil. Add the vegetable broth to the rice, reduce heat to low and simmer, covered, for 20 to 25 minutes until the rice is cooked through.
  3. Meanwhile, put the broccoli and a bit of water in a microwave-safe bowl and microwave for 4 minutes until defrosted and tender. Add the peas in the same bowl and microwave for 1 minute more. Drain and cut the broccoli into small florets.
  4. When the rice is ready, add the broccoli and the peas. Pat down the rice with the back of a wooden spatula, increase heat to high and let the rice brown on the bottom to form a slight crust, about 7 to 10 minutes. Keep a close eye on the rice so it doesn't burn. Mix the rice, adjust seasoning with salt and pepper if needed. Serve topped with parsley and accompanied with lemon wedges
Notes
RECIPE ADAPTED FROM: New York Times' Simple Vegetable Paella
CAN BE PREPARED IN ADVANCE: You can cook the paella and serve it a couple of hours later. Reheat it in the skillet before serving.
Recipe by Savormania at http://www.savormania.com/vegetarian-paella/