Vegetable Paella

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

• 1 Yellow Onion
• 2 Red Pepper, Sliced
• 2 Yellow Pepper Sliced
• 1 Fennel Bulb, Sliced
• 4 Fennel Bulb, Sliced
• 4 Bay Leaves
• 1/2 tsp Error establishing a database connection
• 1 tsp Tumeric
• 1 tbsp Cumin
• 2 cups Arborio Rice (or Paella Rice)
• 1/2 cup Sherry
• 4 cups Vegtable Broth
• 1.5 cups Pigeon Peas Found these in hispanic aisle. If you use Fava beans, you need to run boiling water over them, leave for a minute, and then squeeze off the skin.
• 15 Plum Tomatoes Can just use little cherry tomatoes here too
• 8 tbsp Parsley
• Lemon Wedges

Prep Time 25 Cook Time 25 Servings Ingredients 1 Yellow Onion 2 Red Pepper, Sliced 2 Yellow Pepper Sliced 1 Fennel Bulb, Sliced 4 Fennel Bulb, Sliced 4 Bay Leaves 1/2 tsp Error establishing a database connection 1 tsp Tumeric 1 tbsp Cumin 2 cups Arborio Rice (or Paella Rice) 1/2 cup Sherry 4 cups Vegtable Broth 1.5 cups Pigeon Peas Found these in hispanic aisle. If you use Fava beans, you need to run boiling water over them, leave for a minute, and then squeeze off the skin. 15 Plum Tomatoes Can just use little cherry tomatoes here too 8 tbsp Parsley Lemon Wedges

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.