This is another recipe that I got from Ottolenghi’s Plenty. I recently had Carne Asada and wanted to try something a little different than mexican rice. This was a very satisfying part of the meal that was really the co-main event. One part of this recipe that could easily be swapped out as needed is the olives. Next time, if serving with something like Carne Asada I would use green olives instead of Kalamata olives. I also added some cumin to this to help it go blend with the overall meal better.

Side notes: I cook this in 2 pans so everything is doubled in ingredient list. Also had to swap out Fava Beans for canned Pigeon Peas. I’m sure this saved a bit of time.

Print Recipe
Vegetable Paella
Prep Time 25
Cook Time 25
Servings
Ingredients
Prep Time 25
Cook Time 25
Servings
Ingredients
Instructions
  1. Heat up pan for a few minutes on medium high. Fry the onions for a few minutes.
  2. Add bell peppers and fennel bulb to pan and fry for 6 minutes or until soft.
  3. Add garlic and cook for 1 minute.
  4. Add bay leaves, paprika, cumin, and turmeric and stir. Then add rice and fry for 2 more minutes.
  5. Add the sherry and cook for a minute, then add the broth and 2 tsp salt and cook 2 more minutes.
  6. Reduce heat and simmer for 20 minutes. Don't cover and don't stir. Side note, you may want to make sure as much of the rice is under the liquid as possible at this step to prevent uncooked grains at the end.
  7. Remove from heat. Add in tomatoes and beans to pan and cover tightly with foil for 10 minutes.
  8. Top with olives and lemon wedges. Serve.

Posted by Brent

This blog is a collection of cast iron recipes that I make for my family. Hopefully you enjoy and don't hesitate if you have any questions. Thanks!

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