Green Vegetable Paella 🌱🌿

Introduce

Chef :

Rachel

Green Vegetable Paella 🌱🌿

Green Vegetable Paella 🌱🌿 Not just vegetable, vegan, plant-based paella but packed with green veggies! This might not be the most traditional paella but I have used some lovely authentic tips that has made my Paella more delicious than ever! I have used @cookingwithpeggs tips to grate my tomatoes, pour my rice along the middle of the pan and use fresh rosemary. I even managed to get the ‘socarrat’ (that tasty, crunchy bit)! Packed with seasonal and local green vegetables and served with A good sprinkles of my usual (and I’m told non-traditional) Tabasco, lemon and parsley. #mycookbook

Ingredient

A few

sprays or a splash of rapeseed oil

white onion - finely chopped

shallot - finely chopped

small carrot - finely chopped

1 stick

celery - finely chopped

ripe tomatoes - grated

1 cup

green peas (fresh or frozen)

2 cups

leafy greens (I used rainbow chard)

1/4 tsp

paprika

1/2 tsp

turmeric

pinch

off saffron

2 cups

paella rice

3 cups

veg stock or broth

lemon

1 bunch

parsley

1 sprig

Rosemary

good glug of white wine

shake of Tabasco

wedge of lemon and/or lime

Cooking instructions

* Step 1

In a non-stick pan heat the oil and gently fry the chopped onion and shallot until translucent. Add finely chopped carrot and celery (soffrito) and chopped garlic and stir for a couple of minutes until just starting to brown. Add the turmeric and grated tomato, squash if using and stock and white wine bring to a simmer.

* Step 2

Add the paella rice along the middle of the pan to sit just above the fluid level. Simmer until the rice is almost cooked. Add the veggies whilst there remains enough fluid in the pan to cook them. This may be at different stages - asparagus will take a little longer than the rainbow chard and peas. BBQ veg???

* Step 3

Your paella is ready when the water is absorbed and you start to smell the pan is just starting to burn (that’s the lovely crispy bits) Add the paella rice along the middle of the pan to sit just above the fluid level. Simmer until the rice is almost cooked. Add the veggies whilst there remains enough fluid in the pan to cook them. This may be at different stages - asparagus will take a little longer than the rainbow chard and peas.

* Step 4

Serve with chopped parsley, freshly squeezed lemon and swish of olive oil, a splash of green and red tabasco (and I suggested on my last recipe, enjoy with a cool drink, just perfect for a sunny weekend in the garden.