Paella with bell peppers, beans, and peas

Name: Paella with bell peppers, beans, and peas
Ingredients: 1 Spanish onion; 1–2 garlic cloves; 1 red bell pepper; 3–4 tbsp olive oil (unrefined); 200 g basmati rice; 75 ml white wine (alternatively, vegetable stock); ½ tsp saffron threads; 1 cinnamon stick (organic); 500 ml vegetable broth; 100 g green beans; 100 g peas ((fresh or frozen)); 1 tsp sweet paprika powder (organic); 1 pinch ground cloves (organic); 2 sprigs rosemary; 1 pinch chilli powder; 1 heaped tsp herb salt; black olives (for garnishing); lemon (for garnishing); parsley (for garnishing)

Paella is a classic dish in Spanish cuisine. Axel Meyer created this delicious veggie version, with vegetables and pulses as a base.

Ingredients

Servings: 2

1

Spanish onion
1–2

garlic cloves
1

red bell pepper
3–4 tbsp

olive oil unrefined
200 g

basmati rice
75 ml

white wine alternatively, vegetable stock
½ tsp

saffron threads
1

cinnamon stick organic
500 ml

vegetable broth
100 g

green beans
100 g

peas (fresh or frozen)
1 tsp

sweet paprika powder organic
1 pinch

ground cloves organic
2 sprigs

rosemary
1 pinch

chili powder
1 heaped tsp

herb salt
black olives for garnishing
lemon for garnishing
parsley for garnishing

Instructions

Peel and chop the onion and the garlic cloves. Wash, deseed, and chop the peppers.
Heat the olive oil in a heavy frying pan and sauté the chopped ingredients on a medium heat for 2–3 minutes. Then stir in the rice (do not wash it beforehand, otherwise it will become soft and sticky too quickly) and sauté it as well. Deglaze with white wine.
Using a wooden spoon, stir in the saffron threads and the cinnamon stick. Deglaze with the vegetable stock and let everything simmer for 10–15 minutes on a low heat.
Clean and chop the beans. Stir them into the mixture, along with the peas, and simmer for another 10–15 minutes. Stir in the paprika powder, clove powder, and rosemary. Season to taste with chili and herb salt.
Before serving, garnish the paella with the black olives, lemon slices, and parsley.

Notes

If the paella’s fish flavor is not pronounced enough, you can use the vegetable stock to bring some algae, for example, wakame, to the boil, let it stand for a while, then stir into the paella. Other scrumptious additions include plant-based scampi or king prawns, which you can find in online shops or vegan supermarkets.