Multi-vegetable Paella

Multi-vegetable Paella Recipe from Spain - A Delicious and Colorful Dish

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Multi-vegetable Paella is a delicious and colorful dish that originates from Spain. This vegetarian version of the traditional paella is packed with a variety of vegetables and flavors that will satisfy your taste buds.

History

Paella is a traditional Spanish dish that originated in Valencia. It was originally a peasant dish, cooked over an open fire and made with whatever ingredients were available, such as rice, vegetables, and sometimes meat or seafood. Over time, paella has evolved into a popular dish enjoyed by people all over the world.

Ingredients

3 tbsp olive oil
0.5 spanish onion, finely chopped
1 small red pepper, cut into strips
1 small yellow pepper, cut into strips
0.5 fennel bulb, cut into strips
2 garlic cloves, crushed
2 bay leaves
0.25 tsp smoked paprika
0.5 tsp ground turmeric
0.25 tsp cayenne pepper
150 g calasparra (or other paella) rice
100 ml good-quality medium sherry
1 tsp saffron threads
450 ml boiling vegetable stock
salt
200 g shelled broad beans (fresh or frozen)
12 mini plum tomatoes, halved
5 small grilled artichokes in oil (from a jar), drained and quartered
15 pitted kalamata olives, crushed
2 tbsp roughly chopped parsley
4 lemon wedges

How to prepare

Heat the oil in a paella pan or a large shallow frying pan, then gently fry the onion for five minutes.
Add the peppers and fennel, and fry on a medium heat for six minutes, until soft and golden.
Add the garlic and cook for a further minute.
Add the bay, paprika, turmeric and cayenne, stir, then add the rice and stir thoroughly for two minutes before adding the sherry and saffron.
Boil down for a minute, then add the stock and a third of a teaspoon of salt.
Turn the heat as low as it will go and simmer very gently for about 20 minutes, until most of the liquid has been absorbed by the rice.
Do not cover the pan or stir the rice during this time.
Meanwhile, put the broad beans in a bowl, cover with plenty of boiling water, leave for a minute, drain and set aside to cool.
Once cool enough to handle, squeeze each bean gently to remove its papery skin.
Remove the paella pan from the heat.
Taste, add more salt if needed, but without stirring the rice much.
Scatter the tomatoes, artichokes and broad beans over the rice, cover the pan tightly with foil and leave to rest for 10 minutes.
Take off the foil.
Scatter the olives and parsley over the top of the paella and serve with lemon wedges.

Variations

Add cooked chickpeas or tofu for extra protein.
Substitute different vegetables such as zucchini, mushrooms, or asparagus for a different flavor profile.

Cooking Tips & Tricks

Make sure to use a good-quality medium sherry for the best flavor in this dish.

- Be sure to simmer the rice gently and do not cover the pan or stir the rice during cooking to achieve the perfect texture.

- Squeezing the broad beans to remove their papery skin may seem tedious, but it is worth the effort for a smoother texture in the dish.

Serving Suggestions

Serve the multi-vegetable paella with a side salad or crusty bread for a complete meal.

Cooking Techniques

The key to making a perfect paella is to simmer the rice gently and let it absorb the flavors of the vegetables and spices without stirring too much.

Ingredient Substitutions

If you cannot find calasparra rice, you can use another type of paella rice or even arborio rice as a substitute.

Make Ahead Tips

You can prepare the vegetables and spices ahead of time and store them in the refrigerator until ready to cook the paella.

Presentation Ideas

Serve the multi-vegetable paella in the traditional paella pan for an authentic presentation, and garnish with fresh parsley and lemon wedges for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp white wine such as a Spanish Albariño or a light-bodied red wine such as a Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and fiber.

Alergens

This recipe contains nuts (if using broad beans) and may contain gluten (if using a paella rice blend).

Summary

This multi-vegetable paella is a nutritious and well-balanced meal that provides a good source of carbohydrates, healthy fats, and protein, as well as essential vitamins and minerals.

Summary

Multi-vegetable paella is a flavorful and nutritious dish that is perfect for a vegetarian meal. Packed with a variety of vegetables and spices, this dish is sure to impress your family and friends. Enjoy the vibrant colors and delicious flavors of this traditional Spanish dish!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little village in Spain. Maria had always been a wonderful cook, and I was excited to learn some of her secrets in the kitchen.

As we sat in her cozy kitchen, sipping on sangria and chatting about life, Maria suddenly got up and disappeared into her pantry. She emerged with a dusty old cookbook that she claimed had been passed down through generations of her family. Flipping through the yellowed pages, she landed on a recipe for Multi-vegetable Paella.

Paella was a dish I had always admired from afar but never dared to attempt making myself. The thought of perfectly cooked rice, seasoned with saffron and loaded with a variety of fresh vegetables, was enough to make my mouth water.

Maria saw the sparkle in my eyes and knew that I was eager to learn her family's recipe. With a mischievous grin, she handed me the cookbook and instructed me to follow the instructions carefully. And so, our culinary adventure began.

We gathered an assortment of vibrant vegetables from Maria's garden - ripe tomatoes, crisp bell peppers, tender zucchini, and plump green peas. The colors and aromas of the fresh produce filled the kitchen with a sense of joy and anticipation.

As I chopped and diced the vegetables, Maria guided me through the process of making the perfect sofrito - a flavorful base made from onions, garlic, and tomatoes sautéed in olive oil. The heavenly scent of the sofrito mingled with the rich aroma of saffron, creating a symphony of flavors that danced in the air.

Next, Maria showed me how to prepare the bomba rice, a special variety that absorbs the flavors of the broth while maintaining its integrity and texture. She carefully measured out the broth, adding it gradually to the rice as it simmered on the stove.

As the rice absorbed the broth and swelled to perfection, Maria instructed me to arrange the vegetables on top in a colorful mosaic. Each vegetable was placed with care and precision, creating a visual masterpiece that mirrored the vibrant landscape of the Spanish countryside.

Finally, Maria covered the paella with a lid and let it simmer gently, allowing the flavors to meld together and create a harmonious union of tastes and textures. The tantalizing aroma that wafted from the pan was enough to make my stomach rumble with hunger.

After what seemed like an eternity, Maria lifted the lid to reveal the masterpiece we had created together. The rice was perfectly cooked, each grain infused with the essence of saffron and the flavors of the vegetables. The colors of the dish were a feast for the eyes, a true work of art that reflected the love and care we had put into its creation.

As we sat down to enjoy our meal, Maria poured us each a glass of chilled white wine and raised her glass in a toast. "To friendship, to family, and to the joy of sharing a meal made with love," she said with a smile.

And so, that day in Maria's kitchen, I learned not just a recipe for Multi-vegetable Paella, but a lesson in the power of food to bring people together, to create memories that last a lifetime, and to nourish both body and soul. That recipe has since become a staple in my own kitchen, a reminder of the beautiful day I spent with my dear friend, learning the art of Spanish cooking with love and laughter.