Christopher: ‘When you think of paella maybe you think of chicken, or chorizo or maybe prawns or mussels or squid, at the very least you think of the saffron…. Well this dish has none of those things. But its paella. Probably. ‘
This paella is a veggie delight, cutting out the meat but none of flavour. The key to a true Valencian Paella is to get a nice toasty brown crust on the bottom, this the part of the dish any Spaniard will tell you is the most sought after.
This dinner dish takes: 45 – 50 minutes – if you like the toasty brown bottom like us!
Three peppers of varying colours sliced
Three tomatoes sliced
Four carrots thinly sliced
One onion diced
Three large garlic cloves crushed
Handful of flat leaf parsley roughly chopped
One mug of paella rice
Two mugs of vegetable stock
One teaspoon of ground Turmeric
One teaspoon of dried Thyme
Two teaspoons of ground Paprika
Two lemons cut into wedges
1. In a large frying pan or wok, Sautee the onions, garlic and carrots until softened. Should take 5-10 mins
2. Add the peppers, thyme, paprika, two of the tomatoes and turmeric cook for a further 5 minutes
3. Add rice and stock and cook until softened and all the stock is absorbed. Should take about 20 mins.
4. Turn up heat and ensure the paella browns on the bottom. This can be a bit tricky check carefully every minute to ensure it does not stick/burn!
5. Top with the remaining tomato, lemon and parsley
This this serves:
4 people in need of some vegetable goodness.
This dish requires minimal effort and counts as at least 2 of your 5 a day! Win win we say 🙂