I think I’m pretty much like 3/4 of the people I’ve known until then and ate the paella royale. But here, the paella royale that is not really the kind of dish you eat every day (if ! ah good, sorry!) ! Then, when you have a craving for paella like me and you don’t want to spend 3 hours to make 30 tons of races and want to eat healthy, so we made a paella with vegetables of course (well I am sure you have seen it coming, but not serious) !!! Yes, because otherwise my go-to recipe for me, well it no longer serves to nothing and I no longer have to go to me go back to bed ! Now that’s a paella of vegetables with lots of vegetables in it (as the word suggests), and even peas, because it seems that the real paella does not contain it (something you learned in the girls of the Royal Chill), but it is not serious because it is pretty darn good in the peas.

In short here is a recipe full of vegetables, healthy and so varied that I’m sure will delight even the most fervent defenders of the true paella ! So after having delivered more than 50 times the word paella (no, I’m not marseillaise and I have nothing against the people of marseille), I leave you finally with the famous recipe.

Paella of vegetables {vegan – gluten-free}

For 4 people Save Print Ingredients

  • 250 g round rice
  • 60 cl of water
  • 10 small artichokes, prepared
  • 100 g broad beans (fresh or frozen)
  • 100 g peas (fresh or frozen)
  • A dozen of cherry tomatoes
  • 1 green bell pepper
  • 1 fennel
  • 1 onion
  • 50 g of black olives
  • 1 clove of garlic
  • 1 tablespoon of turmeric
  • A few pistils of saffron
  • 1 pinch of smoked paprika
  • 12 cl of olive oil
  • 2 bay leaves
  • 1/2 bunch flat-leaf parsley
  • Salt and pepper

 

Preparation

  • Start by preparing the vegetables by cutting finely the onion, the fennel and the pepper.
  • Heat the olive oil in a large frying pan and put the onion back gently for 5 minutes. Then add the fennel and bell pepper and continue cooking for 5 minutes to obtain a golden color. Add the clove of garlic pressed and continue for 1 minute.
  • Then add the spices (except the saffron) and the bay leaf and mix well with vegetables. Then pour the rice, stir and let cook for 2 minutes. Finally, add the saffron, water, salt and pepper, bring to the boil and reduce to very low heat to cook for about 20 minutes (it must be all the water I’ve been absorbed by the rice).
  • During this time, blanch the beans and peas for 2 minutes in boiling salted water before plunging them in cold water. Then remove the skin of broad beans (optional). Cut the small artichokes 4 in the length.
  • After 20 minutes add the artichokes, broad beans, peas and cherry tomatoes cut in half on top of the paella. Cover and leave to cook for 10 minutes
  • Before serving add above half the olives and the chopped parsley.

 

Written by Doc

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