Paella Vegetarian
2 hours Recipe Yield:
6-8 servings Difficulty:
Medium recipe
Vegetarian paella is a Spanish recipe based on rice and spices, followed by seasonal vegetables of your choice. In addition to vegetables, various legumes can be added to vegetarian paella, and in an assortment. Using multi-colored vegetables, paella is very bright and colorful.
Recipe Ingredients
Cooking Recipe
To cook vegetarian paella, boil beans, if you are using non-canned ones. While the beans are cooking, prepare the vegetables. Finely chop the onion and garlic, wash the cauliflower and separate into florets. Peel the carrots and cut into thin diamonds, cut the sweet pepper into thin diamonds as well. Wash green beans and cut diagonally to make the same rhombuses as carrots and peppers. Mushrooms cut into slices.
In a deep frying pan, heat vegetable or olive oil, put the garlic and green onions, salt, pour in a ladle of vegetable broth. Cook over medium heat, stirring occasionally, until green onions are soft. Then add carrots, sweet pepper, again a small amount of broth and mix. Cook for 10 minutes, stirring occasionally and, if necessary, adding broth.
When the vegetables are soft, add boiled beans, green peas, cauliflower, chopped green beans and mushrooms. Don't forget to add the broth if the vegetables become dry. Again, stirring occasionally, cook for about 10 more minutes.
After the time has passed, add paprika to the pan, if you need to add salt, you can add black or red ground pepper. If desired, it is fashionable to add saffron. Grind the tomatoes together with the liquid using a blender. Pour the prepared tomatoes into the pan, mix, put the washed rice, level it over the entire surface. Pour in the remaining broth, cover and cook over medium heat until the rice is done.
When rice is cooked, stir vegetarian paella, if desired, sprinkle finely chopped parsley on top and serve. In Spain, paella is always the main dish and the main decoration of the table, served in a typical Spanish pan called paella.