Ingredients
- 1 onion, finely chopped
- 4 cloves of garlic, finely sliced
- 1 red and 1 yellow pepper, sliced
- 4 bay leaves
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp turmeric
- 300 gr paella rice
- 200 ml white wine or sherry
- 1 tsp saffron
- 1 litre veggie stock
- 400 gr frozen peas
- 250 gr cherry tomatoes, halved
- some black olives, garnish
- some chopped flat leaf parsley, garnish
- salt and pepper
METHOD
When we got married in 2017, one of my Spanish friends asked us what he could get us as a present. We were already to happy that friends and family were flying in for our wedding that we didn’t want any presents. However, he insisted so I eventually said I would love a decent paella pan. He rolled his eyes (I guess he thought it was’t a good present) but he did give us two amazing paella pans!
The trick with paella is to not touch it! It’s the opposite of risotto, where you have to keep stirring. If you don’t have a paella pan, use a broad, shallow pan: you want the rice to cook evenly. Buy paella rice in specialty shops or online. This recipe is loosely based on a Yotam Ottolenghi recipe.
Serves 4-5
Vegetarian and vegan
- Heat some oil (I use sunflower) in the paella pan.
- Cook the onion for about 5 minutes, until it is soft.
- Add the garlic for about a minute.
- Add the sliced peppers and let it cook for about 5 minutes until soft.
- Add the bay leaves and the spices and let it cook for another minute.
- Add the rice and mix well.
- Add the saffron and white wine and let the alcohol evaporate.
- Then add the stock, bring to the boil and then lower the heat.
- Let it all bubble away for 20 minutes. DO NOT STIR!!
- The rice should have absorbed all the stock by now. Taste to make sure the rice is cooked through. Add salt and pepper if necessary. Take off the heat.
- Now put the peas and cherry tomatoes on top of the paella and cover with tin foil. Leave it for another 10 minutes.
- Mix everything, plate up and garnish with olives and parsley.
Ingredients
- 1 onion, finely chopped
- 4 cloves of garlic, finely sliced
- 1 red and 1 yellow pepper, sliced
- 4 bay leaves
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp turmeric
- 300 gr paella rice
- 200 ml white wine or sherry
- 1 tsp saffron
- 1 litre veggie stock
- 400 gr frozen peas
- 250 gr cherry tomatoes, halved
- some black olives, garnish
- some chopped flat leaf parsley, garnish
- salt and pepper
METHOD
When we got married in 2017, one of my Spanish friends asked us what he could get us as a present. We were already to happy that friends and family were flying in for our wedding that we didn’t want any presents. However, he insisted so I eventually said I would love a decent paella pan. He rolled his eyes (I guess he thought it was’t a good present) but he did give us two amazing paella pans!
The trick with paella is to not touch it! It’s the opposite of risotto, where you have to keep stirring. If you don’t have a paella pan, use a broad, shallow pan: you want the rice to cook evenly. Buy paella rice in specialty shops or online. This recipe is loosely based on a Yotam Ottolenghi recipe.
Serves 4-5
Vegetarian and vegan
- Heat some oil (I use sunflower) in the paella pan.
- Cook the onion for about 5 minutes, until it is soft.
- Add the garlic for about a minute.
- Add the sliced peppers and let it cook for about 5 minutes until soft.
- Add the bay leaves and the spices and let it cook for another minute.
- Add the rice and mix well.
- Add the saffron and white wine and let the alcohol evaporate.
- Then add the stock, bring to the boil and then lower the heat.
- Let it all bubble away for 20 minutes. DO NOT STIR!!
- The rice should have absorbed all the stock by now. Taste to make sure the rice is cooked through. Add salt and pepper if necessary. Take off the heat.
- Now put the peas and cherry tomatoes on top of the paella and cover with tin foil. Leave it for another 10 minutes.
- Mix everything, plate up and garnish with olives and parsley.