Paella vegetariana: with love from Spain

Paella vegetariana: with love from Spain…

Vegetarian paella is a first course that celebrates the richness and variety of fresh vegetables. It is an iconic dish of Spanish cuisine, like paella de marisco, and in the vegetarian version it becomes an explosion of colors and flavors, a joy for the palate and the eyes, perfect for those who want a tasty and light meal. Fresh and seasonal ingredients are the real protagonists of the recipe: zucchini, peppers, peas, combine harmoniously, creating a dish rich in flavor and color nuances. Rice, the central element of paella, absorbs the flavors of the vegetables and spices, turning into an irresistible delight. The presence of saffron not only gives paella its characteristic bright yellow color, but also enriches the dish with its unmistakable aroma.

Ingredients:

For the paella:

• 250g (1¼ cups) Arborio rice
• 1 red bell pepper
• 130g (1 cup) zucchini (courgette)
• 80g (½ cup) green peas
• 1 carrot
• 1 celery stalk
• 1 white onion
• 100g (½ cup) tomato passata (strained tomatoes)
• 1 sachet (0.03 oz) saffron
• ½ tsp paprika
• Extra virgin olive oil, as needed
• 1 bunch fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste
• 1 garlic clove, unpeeled

For the broth:

• 1 celery stalk
• 1 white onion
• 1 carrot
• 1.5 liters (6⅓ cups) water

How to make Paella vegetariana:

1. To prepare the vegetarian paella, first take care of the vegetable broth. Chop the celery, onion and carrot and place them inside a pot with 1.5 l of water. Bring to a boil and cook over low heat for 30 minutes.
2. Meanwhile, finely chop the onion, carrot and celery.
3. Cut the bell bell pepper in half and remove the stalk, seeds and inner filaments, then cut it into strips. Peel the zucchini and cut it into rounds.
4. In a large skillet (preferably a paellera pan) pour a drizzle of oil add onion, garlic and carrot. Also add a poached garlic and sauté for a few minutes. Then put zucchini into the pan as well.
5. Add peppers and season with salt and pepper . Cook for a few minutes, until vegetables are slightly wilted. Discard the garlic.
6. Add the rice and toast it, stirring well, for 2 minutes. Add enough vegetable broth to cover all the rice. Meanwhile, dissolve the saffron with a little water, or broth, and add it to the pan.
7. Also add the paprika 19 and tomato puree 20. Adjust the salt and pepper.
8. Add the peas , stir one last time and cook for 15-20 minutes over medium-low heat. While cooking, it is important not to stir the paella being careful not to burn it, this will form a very tasty golden crust on contact with the pan.
9. If necessary, you can add more vegetable broth. When the rice is cooked and has absorbed all the liquid, remove the pan from the heat and let it rest for a few minutes. Finish with a drizzle of raw oil and some fresh chopped parsley. The vegetarian paella is ready to be enjoyed.

Bon Appétit!