Green Vegetable Paella 🌱🌿

Name: Green Vegetable Paella 🌱🌿
Cuisine: British
Ingredients: A few sprays or a splash of rapeseed oil; 1 white onion - finely chopped; 1 shallot - finely chopped; 1 small carrot - finely chopped; 1 stick celery - finely chopped; 3 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; 1 lemon; 1 bunch parsley; 1 sprig Rosemary; 1 good glug of white wine; 1 shake of Tabasco; 1 wedge of lemon and/or lime

Rachel @rachel

Oxford, England

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

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Ingredients

A fewsprays or a splash of rapeseed oil
1white onion - finely chopped
1shallot - finely chopped
1small carrot - finely chopped
1 stickcelery - finely chopped
3ripe tomatoes - grated
1 cupgreen peas (fresh or frozen)
1 cup green beans (fresh or frozen
2 cupsleafy greens (I used rainbow chard)
3 cloves garlic - crushed
1/4 tsppaprika
1/2 tspturmeric
pinchoff saffron
2 cupspaella rice
3 cupsveg stock or broth
1lemon
1 bunchparsley
1 sprigRosemary
1good glug of white wine
1shake of Tabasco
1wedge of lemon and/or lime

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Steps

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.
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???
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.
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.

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Cooksnaps

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Rachel @rachel

on June 06, 2020 13:16

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱