John Myers
Vegetable Paella
The perfect vegetable paella recipe with a picture and simple step-by-step instructions.
- 1 medium sized Clove of garlic
- 1 size Fresh shallot
- 200 g Carrots
- 4 tbsp Rapeseed oil
- 150 g Risotto rice
- 1 tsp Sweet paprika powder
- 1 packet Saffron threads
- Vegetable broth hot
- 1 medium sized Red pepper
- 1 Lemon fresh
- 200 g Green peas canned
- 200 g Pimientos de Padrón
- 0,25 bunch Parsley
- Salt from the mill
- Peel the garlic and cut into thin slices. Peel the shallot in half and cut into strips. Peel the carrots and cut into thin slices. Sauté everything in a large pan with 3 tablespoons of oil. Briefly sauté rice, paprika powder and saffron. Pour in the vegetable stock, bring to the boil and cook everything over a mild heat for approx. 15 minutes.
- Clean the pepper and cut into small pieces. Drain the peas. Add both to the rice and continue cooking for 5 minutes.
- Heat 1 tablespoons of oil in a pan and fry the pimientos lightly in it, season with salt.
- Cut the lemon into wedges and pluck the parsley leaves from the stems. Serve with the pimientos and serve with the parsley and lemon wedges.
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