Paella with bell peppers, beans, and peas
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
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1Spanish onion
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1–2garlic cloves
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1red bell pepper
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3–4 tbspolive oil unrefined
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200 gbasmati rice
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75 mlwhite wine alternatively, vegetable stock
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½ tspsaffron threads
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1cinnamon stick organic
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500 mlvegetable broth
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100 ggreen beans
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100 gpeas (fresh or frozen)
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1 tspsweet paprika powder organic
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1 pinchground cloves organic
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2 sprigsrosemary
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1 pinchchilli powder
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1 heaped tspherb salt
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black olives for garnishing
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lemon for garnishing
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parsley for garnishing
Instructions
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Peel and chop the onion and the garlic cloves. Wash, deseed, and chop the peppers.
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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.
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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.
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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 chilli and herb salt.
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Before serving, garnish the paella with the black olives, lemon slices, and parsley.
Notes
If the paella’s fish flavour 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.
