How to make a Vegetarian Style Paella.
Ingredients for 4 servings:
400g/ 14oz of Short Grain Rice/ Paella Rice (Bomba, Redondo).
1 Litre / 5 Cups of Vegetable Stock.
700g/ 1 1/2 lb Selection of Vegetables. I used broad beans, green beans, and artichoke hearts, but you can use whatever vegetables you like.
1 Small Onion, grated.
1 Ripe Tomato, grated/ Or 100g of Chopped Tinned Tomatoes.
2 Glove Of Garlic.
1 Teaspoon of Paprika.
1/2 Teaspoon of Dried Oregano.
Good pinch of Saffron.
Salt and Pepper.
A Sprig of fresh Rosemary.
1 Lemon and Alioli to serve.
If you are using fresh vegetables, clean and chop them into bitesize pieces.
Grate the onion, and tomato.
In a paella pan, or a large frying pan, pour enough olive oil to thinly cover the base of the pan.
Heat over a medium heat, then add the onion, as it softens add the tomato.
Lower the heat, and saute until both are soft.
Add the garlic and stir.
Place the vegetables into the pan.
Pour the vegetable stock into the pan.
Now let all the ingredients simmer and combine over a very low heat for 15 mins. You are preparing that all important stock.
Add the saffron, oregano and paprika, Stir well.
Next distribute the rice evenly throughout the pan.
Turn the heat up high for 5 mins.
After 5 minutes, lower the heat, cook for 18 minutes.
For the last 2 mins, turn the heat up high again.
If you suddenly smell burning, that is a good sign, you are developing the much coverted ‘socarrat’. The crispy, slightly burnt crust at the bottom of the dish, while cooking paella.
Remove the pan from the heat.
Place the rosemary on top of the paella.
Now cover with lid or clean paper, and leave to rest for 5-7 minutes before serving. This is important as this is the final part of the process of cooking the rice.
Before serving remove the lid and paper. Serve immediately.