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Vegetal Paella
The perfect vegetal paella recipe with a picture and simple step-by-step instructions.
- 250 g Frozen green beans or fresh
- 2 Pc. Red peppers
- 2 Pc. Peppers yellow
- 1 Pc. Zucchini (small)
- 1 Pc. Eggplant fresh (small)
- 2 Pc. Onions
- 1 Can Chickpeas
- 1 Can Artichokes
- 4 Toes Knoblau
- 500 g Tomatoes
- 500 g Paella rice
- 2 packet Paella seasoning or saffron
- 2 Pc. Pickled hot peppers
- 1 kl. bunch Finely chopped parsley
- 2 Twigs Rosemary
- 1 Tl Thyme, rubbed 1,2
- 0,8 liter Vegetable broth
- 0,4 liter White wine dry
- 1 Tl Coriander, ground
- Extra virgin olive oil
- Salt
- Wash the zucchini and obergine, remove the roots, cut into 1 cm wide slices, then dice. Halve the bell pepper, remove the stem and seeds, wash and cut into 2-3 cm cubes. Trim both ends of fresh beans, peel off any threads, cut into 3-4 cm long pieces and cook in the vegetable stock until they are firm to the bite (frozen beans are placed in the paella stock frozen). Peel the onion and the garlic and chop them into small cubes.
- Blanch the tomatoes, rinse with cold water, remove the skin and dice. Put chickpeas in a colander and rinse thoroughly. Add the artichoke water to the vegetable stock. Quarter the artichoke hearts. Remove the style and seeds from the pepper and cut into small slices.
- Put olive oil in the paella pan and heat it, sauté the onion and garlic, add the tomatoes and deep-fry, followed by peppers, obegins and zucchini. Deglaze with vegetable stock and white wine. Then gradually add the remaining vegetables. Scatter the spices. Let the brew simmer for about 5 minutes and season with salt.
- Now sprinkle in the rice and fold in the parsley. Place the rosemary boxes in the brew. After that, the rice should not be moved any more.
- The rice should be cooked in 15-20 minutes on a low fire. Cover with a lid or aluminum foil if necessary.
- Remove paella from heat and let rest for 5 – 10 minutes.
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