Vegetarian Paella

Name: Vegetarian Paella
Yield: 3 servings
Cuisine: spanish
Ingredients: 250 g Arborio rice; 1 piece Red bell pepper; 130 g Zucchini; 80 g Peas; 1 piece Carrot; 1 stalk Celery; 1 piece White onion; 100 g Tomato passata; 1 sachet Saffron; 2 g Paprika; to taste Extra virgin olive oil; 1 sprig Parsley; to taste Fine salt; to taste Black pepper; 1 clove Garlic clove (unpeeled); 1 stalk Celery (for broth); 1 piece White onion (for broth); 1 piece Carrot (for broth); 1.5 l Water

A colorful vegetarian take on Spanish paella, with saffron-scented Arborio rice and tender vegetables. The prized golden crust (socarrat) forms on the bottom when you resist stirring.

dinner

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Ingredients

0/19 gathered

Serves 3

9 oz Arborio rice

1 piece Red bell pepper

5 oz Zucchini

3 oz Peas

1 piece Carrot

1 stalk Celery

1 piece White onion

4 oz Tomato passata

1 sachet Saffron

0.1 oz Paprika

Extra virgin olive oil

1 sprig Parsley

Fine salt

Black pepper

1 clove Garlic clove (unpeeled)

1 stalk Celery (for broth)

1 piece White onion (for broth)

1 piece Carrot (for broth)

1½ l Water

Preparation

0/8 steps

Make the broth first: chop celery, onion and carrot, add to a pot with 1.5 l water. Bring to a boil and simmer gently for 30 minutes.

Meanwhile, finely chop the onion, carrot and celery for the sofrito.

Halve the red pepper, remove stem, seeds and white filaments, then cut into strips. Trim the zucchini and slice into rounds.

In a wide pan (ideally a paella pan) heat a drizzle of olive oil, add onion, carrot and the unpeeled garlic clove. Sauté for a few minutes, then add the zucchini.

Add the peppers, season with salt and pepper, and cook a few minutes until the vegetables soften. Remove the garlic clove.

Add the Arborio rice and toast, stirring, for 2 minutes. Pour in enough hot broth to just cover the rice. Dissolve the saffron in a little broth and stir it in.

Stir in the paprika and tomato passata, then adjust salt and pepper.

Add the peas, stir one final time, and cook 15-20 minutes over medium-low heat. Don't stir from now on, so a golden crust (socarrat) forms on the bottom; add more broth only if it dries out. Rest off heat a few minutes, then finish with raw olive oil and chopped parsley.