Multi Vegetable Paella

This recipe is really tasty and filling, I especially love the olives. This meal is wheat free, gluten free and dairy free and is suitable for vegetarians or vegans and if you omit the sherry those following a detox. This is from Yotam Ottolenghi’s “Plenty”.

Makes 2 servings

  • 2 tablespoons olive oil
  • 1/2 Spanish onion, finely chopped
  • 1 small red and 1 small yellow pepper cut into strips
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 150g Calasparra rice
  • 100ml good quality medium sherry (I didn’t add this)
  • 1 teaspoon saffron threads
  • 450ml boiling vegetable stock
  • 200g shelled broad beans
  • 12 mini plum tomatoes, halved
  • 5 small grilled artichokes in oil from a jar, drained and quartered
  • 15 pitted kalamata olives, crushed or halved
  • 2 tablespoons roughly chopped parsley
  • 4 lemon wedges
  • Salt

Heat up the olive oil in a paella pan, or a large shallow frying pan and gently fry the onion for 5 minutes. Add the peppers and fennel and continue to fry on a medium heat for about 6 minutes or until soft and golden. Add the garlic and cook for a further minute.

Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron. Boil down for a minute then add the stock and 1/3 teaspoon salt. Reduce the heat to the minimum and simmer very gently for about 20 minutes or until most of the liquid has been absorbed by the rice. Do not cover the pan and don’t stir the rice during the cooking.

Meanwhile, pour plenty of boiling water over the broad beans in a bowl and leave for a minute, then drain well and leave to cook down. Now squeeze each bean gently to remove the skin and discard it.

Remove the paella pan from the heat. Taste and add more salt if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and broad beans over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes.

Take off the foil. Scatter the olives on top of the paella and sprinkle with parsley. Serve with wedges of lemon.

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