Dietary: Vegan, Gluten Free
Serves: Enough for 4-6 as a meal or many more as tapas
- 1 large onions, finely chopped
- 2 garlic cloves, crushed
- 1 green pepper, chopped
- 250g tomatoes, de-cored, deseeded and chopped
- 300g fennel, sliced
- 100g green beans, halved
- 100g asparagus tips,
- 100g artichoke hearts, quartered
- 100g double podded broadbeans
- 600ml Paella rice
- 800ml boiling water with 1 tbsp vegetable bouillon powder, or use home-made stock
- 300 ml dry Sherry
- 1 tsp paprika
- A pinch of saffron, soaked in a little boiling water
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- Salt and pepper
- Chopped fresh flat-leaf parsley to serve
- Lemon wedges to serve
- In the widest frying pan you have, fry the onion in the olive oil until it is soft, and then add the garlic, pepper, tomatoes and fennel.
- Add the saffron (in its water), paprika, thyme and bay leaves and gently simmer until it cooks down to a sauce consistency.
- Add the rice and fry gently for 5 minutes to absorb the flavours.
- Add about half of the sherry and cook until this has been absorbed, then add the stock and the rest of the sherry, keeping a little back in case the Paella is too dry later, and leave to simmer on a low heat until the rice has soaked up the liquid and is soft (you need to taste it)
- When the rice is almost cooked, stir in the green beans, asparagus and artichokes and peas and more stock if needed, stir once and leave to cook for about 5 minutes until the rice is tender and the vegetables are cooked (but not soggy!).
- Paella should brown a little on the bottom and for the rice to form a crust. For paella aficionados this is the best part!
- Season to taste and serve straight from the frying pan with freshly chopped flat-leaf parsley and lemon wedges
- Paella is traditionally made in a very wide Paella pan (like a wide frying pan with handles) and cooked over coals so the entire pan is heated at the same time. Presuming you don’t have a wide gas hob you will need to move the pan around often to distribute the heat.
- Unlike risotto, you don’t want the rice to be creamy so stir as little as you can.
- Vary the vegetables to suit the season and your tastes!