This is a paella using vegetables - and it can be adapted to include whatever you like. The essential ingredients for the paella are there - an authentic paellera, Spanish olive oil, rice and saffron. The ingredients shown below are those I used - because they were available! The paella was made in a 26cm paellera esmaltada -
(£8 from Paella Plus) - ideal for 2 hearty servings!
Ingredients (for 2)
150g Spanish paella rice (arborio or other shortgrain as a substitute)
10 whole green beans
Small quantity of frozen peas
1 small onion
2 cloves garlic
1 small carrot
1 small green pepper
1 tomato
1 pimiento (sweet red pepper from can/jar)
1 sachet saffron powder or pinch of strands (soaked)
Tsp Spanish pimenton dulce (paprika)
Salt
2 tsp olive oil
Vegetable stock (equal to double the quantity of the rice. ie 2 cups stock to 1 cup rice)
Small glass white wine (optional - count in the overall liquid)
Slice of lemon to garnish
Method
Finely chop all the fresh ingredients except half the pimiento which you should cut into strips for decoration.
Heat the oil in the paellera and fry the garlic and onion (finely chopped). Add the remaining vegetables (except the peas, chopped pimiento and tomatoes) and cook gently for a few minutes, stirring frequently. Add the pimenton powder and chopped tomatoes; cook for a minute then add the rice. Stir well, then add the wine (if using). Allow to bubble for a minute.. Make up the necessary amount of vegetable stock. Add the stock, the saffron the chopped pimiento and the peas. Stir well as it begins to cook, then leave alone to bubble away gently (see picture). Keep an eye on the rice/liquid balance and adjust if needed. When almost cooked decorate with strips of pimiento, remove from the heat and cover for a few minutes to allow the rice to finish cooking. Decorate with a slice of lemon and serve.
This paella takes about half an hour to prepare.
