Vegetable Paella
Servings: 10 each, large
Ingredients
- 3 tbsp olive oil
- 1/2 medium yellow onion chopped
- 1 small red bell pepper cut into strips
- 1 small yellow pepper cut into strips
- 1/2 small fennel bulb cut into strips, or small dice
- 2 cloves garlic minced
- 2 each bay leaves
- 1/4 tsp smoked paprika
- 1/2 tsp turmeric ground
- 1/4 tsp cayenne pepper
- 1 cup brown rice
- 1 tsp saffron threads
- 1 pinch salt
- 2 cups vegetable stock warm
- 3/4 cup cannellini beans cooked
- 10-12 each grape tomatoes halved
- 5 small artichokes drained and quartered,organic, canned
- 10 each pitted kalamata olives halved
- 8 each lemons
- 2 large avocado * optional
- 1 cup green beans
Instructions
- Heat up the olive oil in a large shallow skillet, and gently cook the onions for about 5 minutes.
- Add the bell peppers and fennel and continue to cook on medium heat for about 5-6 minutes, or until soft and golden.
- Add the garlic and cook for 1 more minute.
- Add the bay leaves, paprika, turmeric, and cayenne to the vegetables and stir well.
- Add the rice and stir thoroughly for 2 minutes before adding the wine and saffron.
- Boil down for a minute, then add the boiling vegetable stock and a pinch of salt.
- Reduce the heat and simmer very gently for about 20 minutes, or until most of the liquid has been absorbed by the rice.
- *Do not cover the pan and don't stir the rice during the cooking. Once the rice is cooked, remove the paella pan from the heat.
- Taste and add more salt if needed (without stirring the rice and vegetables much).
- Scatter the tomatoes, artichokes, and beans over the rice and cover the pan tightly with foil.
- Leave to rest for 10 minutes.
- Take off the foil and scatter the olives on top of the paella and sprinkle with parsley. Serve with fresh Avocado & Lime wedges.