Paëlla Verduras

Here at La Source we mainly eat vegetarian, although we offer meat and fish to table d’hôtes clients. This paella, has been popular with both vegetarians and carnivores alike and is a welcome change from thus usual formula of chicken and prawns. The recipe is based on several authentic Spanish “paella verduras.” The secret of this recipe is in the spices. I use a combination of sweet and smoked paprika and a generous quantity of saffron to aromatise the dish.

Serves 4-6

  • 5 tablespoons extra virgin olive oil
  • 1 large yellow onion chopped
  • 2 garlic cloves finely chopped
  • 100g frozen green broad beans or flageolet
  • 6 florets of cauliflower
  • 100g frozen green broad beans or flageolet
  • 2 red peppers chopped
  • 2 large tomatoes peeled and chopped
  • 2 tablespoons parsley
  • 1-2 coffee spoons sweet paprika
  • 1 coffee spoons smoked paprika
  • 400g round rice eg arboria
  • 0.5-1 teaspoons saffron threads toasted, and dissolved in a glass of hot water
  • 200ml white wine
  • 1-1.5 l hot vegetable bouillon
  • Salt and pepper to taste

Heat the oil in a paella pan or other large frying pan. Cook the onions until soft. Add the garlic and cook 1 minute.

Cook successively, the broad beans, the cauliflower, the green beans and the red peppers. When each vegetable gens to brown and caramelise a little, move it to the side of the pan to slow its cooking and start the next vegetable.

Add the tomatoes and parsley. Mix all the vegetables well and cook until the tomatoes begin to soften.

Add the paprika and mix well.

Add the rice, mix well and cook for 1 minute

Combine the saffron, wine and 1l of bouillon and add to the pan. Season with salt and pepper.

Cook on a medium heat for about 20 minutes until the rice is just cooked through and the bouillon is fully absorbed. Stir occasionally, add additional bouillon if needed. Avoid stirring for the last few minutes to allow the crust or “socarrat” to from on the bottom of the pan.

Turn of the heat and cover the pan with aluminium foil. Leave for ten minutes before serving.

Bon appétit !

  1. Liliane Pèriquet says:

    Pour avoir dégusté la Paella Verduras préparée par Nick je puis vous dire que si vous aussi en faites l’expérience, elle est tout simplement délicieuse et vous ne le regretterez pas.
    Bravo à Nick qui maîtrise à la perfection, ce qui n’est pas donné à tout le monde, un art culinaire certain et je le félicite de grand cœur.

Leave a comment

Your email address will not be published. Required fields are marked *

Ce site utilise des cookies pour améliorer l'expérience de l'utilisateur. Vous acceptez en utilisant le site plus loin. Politique de confidentialité

en_GBEnglish (UK)
fr_FRFrançais en_GBEnglish (UK)