Vegetable Paella

We prepared this and took it along to our carnival shindig, as they haven’t heard of the concept of “vegetarian alternative”, to read more about our experiences click here.

This recipe is vegan, and is wonderful.

Serves 4.

3 Medium onions, finely chopped

2 medium carrots, diced

150g sweetcorn

150g peas

200g green beans (cut into 2cm pieces)

400g easy-cook or brown long grain rice (100g per person) – brown rice is better for you (and tastier), but may require longer cooking and won’t take up the colour of the saffron as well as easy-cook rice

A good pinch of saffron (crushed in a pestle and mortar) or half a teaspoon of powder

2 tbs sunflower oil

6 plump cloves of garlic (sliced)

1 litre vegetable stock

100ml dry white wine

1 tsp mixed herbs

1 tsp sweet paprika

½ tsp hot paprika

2 tsp fresh or dried parsley

1 tsp brown sugar

1 pepper, sliced

½ tsp sea salt

Freshly ground black pepper

Heat the oil on a medium heat in a good sized solid pan

Fry onions gently until they start to soften.

Add carrots and garlic, fry for 2 minutes.

Add vegetable stock, wine, salt, black pepper, rice, herbs, sugar and paprika. Bring to the boil. Simmer until the carrots and rice are just cooked, about 15-20 minutes, stirring regularly to avoid the rice sticking (if using brown rice this will take longer, about 25-30 minutes). Add all other ingredients and cook on a low heat for a further 5 minutes. Check seasoning and adjust to taste. Most of the water should have been absorbed, but the paella should not be too dry and should be a golden yellow colour. Add a little more water if necessary.

Serve with large, fresh, organic lemon wedges, sprinkled with a few Spanish black olives and a jug of cold sangria

Humpbuckle Hint

Any fresh, seasonal veg can be added. Asparagus is particularly good, cut into 2cm bits. Broccoli or courgette are also good. They will require cooking, so add about 10 minutes into the cooking time of the rice and carrots.