Paella De Verduras Recipe - Vegetarian Paella

best Paella de verduras recipe by the mediterranean fork, Vegetarian paella

Paella De Verduras Recipe - Vegetarian Paella

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5 from 1 vote

Paella de Verduras pays homage to the bounty of vegetables that flourish in Spain's fertile landscapes.

Prep Time20

Cook Time30

Resting Time3

Total Time53

Course Main Course

Cuisine Spanish

Equipment

Paella pan or a flat and wide pan in case you don’t have one.
Cutting board
Knife
Wooden spoon or spatula
Fine grater
Measuring cups and spoons
1 small bowl
Big fire stove

Ingredients

1 cauliflower small
10 spring garlic
1 Italian green pepper or bell pepper
1 red bell pepper
1 white onion
4 dried choricero pepper or 3 tablespoons choricero pepper meat
2 garlic cloves
1 tsp saffron threads
4 tomatoes big juicy and ripe
7 flat green beans
1 1/2 cups short grain rice
3 tbsp olive oil
2 tsp salt
640 ml vegetable stock

Nutrition

Servings:

Calories: 523kcal

Instructions

If using dried choricero pepper, add them to a bowl and cover with warm water. Let sit while you prep the rest of the ingredients.
In a separate small bowl add the saffron threads alongside ½ cup warm water. Set aside.
Prep the vegetables:
Peel the outer leaves of the artichokes, cut them in half, and remove the inner stems that look and feel like hair. Once you get the clean hearts, slice them thinly.
Peel the outer layer of the spring garlic and cut into smaller strips.
Cut the green and red peppers into strips, discarding the stem and seeds.
Peel the outer layer of the onion and dice finely.
Cut the cauliflower into medium-sized florets.
Cut the flat green onions into smaller strips.
Cut the tomatoes in half and grate their pulp into a bowl.
Peel and mince or press the garlic cloves.
Scrape the choricero pepper meat with the back of a knife or a spoon. Remove the seeds and discard them alongside the skins.
Add the choricero pepper and the minced garlic to a mortar and pestle and pestle until a fine paste is achieved. If using paprika powder add it to the mortar alongside a tablespoon of olive oil.
In the paella pan with a generous drizzle of olive oil fry the peppers with a bit of salt, until browned and fragrant. Remove and set aside.
If needed add a bit more olive oil and cook the artichokes and spring garlic. Season as well. Set aside once browned.
Sofrito (the base of flavor)
In the paella pan cook the onion with a bit of salt until soft, golden, and fragrant.
Add the content of the mortar into the paella and fry for 2 minutes on medium-low heat.
Add the grated tomatoes to the pan and season with a bit of salt. Cook for 2-3 minutes until the texture changes into a drier one and the color gets darker.
Add the fried artichokes, fried spring garlic, raw flat green beans, and raw cauliflower florets.
Add the stock into the paella pan, and also the saffron infusion. Mix everything well to combine. Taste to check the salt content. Adjust if needed.
Cook on medium-low until it starts to boil. At this point add the rice forming a cross to help even distribution. Finish distributing it with the wooden spatula making sure there’s rice everywhere and there are no big lumps of it. If needed shake a bit the paella pan.
Cook for 15 minutes on medium heat. You’ll see the stock is absorbed by the rice and towards the end of the 15 minutes you’ll hear a crispy sound, that’s the socarrat forming. Be careful and lower the heat at that point.
Taste and cover if needed with a lid for 2-3 minutes if the rice is still too aldente. It will finish cooking with the residual heat.
Add the fried peppers on top of the cooked vegetable paella.
Serve alongside a wedge of lemon.

KEYWORD: vegetarian paella recipe