Name: Vegetarian Paella recipe
Ingredients: Bomba Rice (2 cups): Bomba rice is the quintessential rice for paella. Its short, round grains have a remarkable ability to absorb liquid without becoming mushy, resulting in perfectly cooked, separate grains that are essential for authentic paella texture. Bomba rice also releases starch slowly, contributing to the creamy consistency of the dish. Substitution: If you can’t find Bomba rice, you can use Calasparra rice, another Spanish variety, or Arborio rice. However, be mindful that Arborio rice is starchier and may require slightly less liquid. Avoid long-grain rice varieties like Basmati or Jasmine, as they don’t have the right starch content and texture for paella.; Vegetable Broth (6 cups, plus extra if needed): A good quality vegetable broth is the foundation of flavour in vegetarian paella. Opt for a low-sodium broth to control the salt level. Homemade vegetable broth is always best, but a good store-bought organic option works well too. Flavour Boost: For an even richer flavour, consider using a mushroom broth or adding a sachet of dried porcini mushrooms to your broth while it simmers (remove before adding the broth to the paella).; Saffron Threads (a generous pinch): Saffron is the spice that gives paella its signature golden colour and unique aroma. It’s essential for authentic paella flavour. A little goes a long way – too much can make the paella taste bitter. Activating Saffron: To maximize the flavour and colour of saffron, gently toast the threads in a dry pan over low heat for about 30 seconds until fragrant. Then, crush them lightly with your fingers or a mortar and pestle and steep them in a little warm broth or water for at least 15 minutes before adding them to the paella. This will release their colour and flavour more effectively. Substitution: If saffron is unavailable or too expensive, you can use a pinch of turmeric for colour, but it won’t replicate the unique flavour of saffron. Smoked paprika can also add a touch of colour and smoky depth.; Olive Oil (1/2 cup, extra virgin): Olive oil is the primary cooking fat in paella and contributes significantly to its flavour. Extra virgin olive oil is recommended for its superior flavour and health benefits. Use a good quality Spanish olive oil if possible for an authentic touch.; Onion (1 large, finely chopped): Onion forms the aromatic base of the paella. Yellow or white onions are suitable. Finely chopping ensures they cook down and meld into the sauce.; Red Bell Pepper (1 large, diced): Red bell pepper adds sweetness, colour, and texture to the paella. Diced into uniform pieces, it cooks evenly and provides a pleasant bite.; Green Bell Pepper (1 large, diced): Green bell pepper provides a slightly different flavour profile and colour contrast to the red bell pepper, adding complexity to the vegetable medley.; Artichoke Hearts (1 can, 14 oz, drained and quartered): Canned artichoke hearts are a convenient and delicious addition to vegetarian paella. They add a slightly tangy and briny flavour, and their tender texture contrasts nicely with the other vegetables. Fresh Artichokes (Optional): If you prefer fresh artichokes, use about 4-5 medium artichokes. Clean and prepare them by trimming away the tough outer leaves and choke, and then quarter or slice the hearts. Sauté them with the onions and peppers for a longer cooking time.; Asparagus (1 bunch, trimmed and cut into 1-inch pieces): Asparagus adds a fresh, spring-like flavour and vibrant green colour to the paella. Trim the tough ends and cut the spears into bite-sized pieces for even cooking. Seasonal Variations: You can substitute asparagus with other seasonal green vegetables like green beans, snap peas, or broccoli florets.; Frozen Peas (1 cup): Frozen peas add a touch of sweetness and vibrant green colour. They are added towards the end of cooking as they cook quickly. Fresh Peas (Optional): Fresh peas can be used when in season, but frozen peas are a convenient and readily available alternative.; Cherry Tomatoes (1 pint, halved): Cherry tomatoes add bursts of juicy sweetness and acidity to the paella. Halving them allows their flavours to release during cooking and prevents them from becoming mushy. Sun-dried Tomatoes (Optional): For a more intense tomato flavour, you can add a handful of oil-packed sun-dried tomatoes, chopped, along with or instead of cherry tomatoes.; Smoked Paprika (2 teaspoons): Smoked paprika is crucial for adding a smoky depth of flavour to vegetarian paella, mimicking the smoky notes often found in traditional paellas with meat or seafood. Use Spanish smoked paprika (pimentón de la Vera) for the most authentic flavour. Both sweet and bittersweet smoked paprika can be used, or a combination for complexity.; Sweet Paprika (1 teaspoon): Sweet paprika enhances the overall flavour and adds a touch of sweetness to balance the smoky paprika.; Garlic (4 cloves, minced): Garlic is an essential aromatic ingredient that adds depth of flavour to the paella. Mincing ensures it disperses flavour evenly throughout the dish.; Fresh Rosemary (2 sprigs): Fresh rosemary adds a fragrant, piney aroma and flavour that complements the other spices and vegetables beautifully. Use whole sprigs during cooking and remove them before serving. Substitution: If fresh rosemary is unavailable, you can use 1 teaspoon of dried rosemary, but fresh is preferred for its brighter flavour.; Bay Leaf (1): Bay leaf adds a subtle, earthy, and slightly floral aroma to the paella. It’s added during cooking and removed before serving.; Salt and Black Pepper (to taste): Seasoning is crucial for bringing out the flavours of all the ingredients. Taste and adjust salt and pepper throughout the cooking process.; Fresh Parsley (chopped, for garnish): Fresh parsley adds a bright, herbaceous finish and a pop of colour to the paella when served.; Lemon Wedges (for serving): Lemon wedges are essential for serving with paella. A squeeze of fresh lemon juice brightens the flavours and cuts through the richness of the dish.

Ingredients

- Bomba Rice (2 cups): Bomba rice is the quintessential rice for paella. Its short, round grains have a remarkable ability to absorb liquid without becoming mushy, resulting in perfectly cooked, separate grains that are essential for authentic paella texture. Bomba rice also releases starch slowly, contributing to the creamy consistency of the dish. Substitution: If you can’t find Bomba rice, you can use Calasparra rice, another Spanish variety, or Arborio rice. However, be mindful that Arborio rice is starchier and may require slightly less liquid. Avoid long-grain rice varieties like Basmati or Jasmine, as they don’t have the right starch content and texture for paella.

- Vegetable Broth (6 cups, plus extra if needed): A good quality vegetable broth is the foundation of flavour in vegetarian paella. Opt for a low-sodium broth to control the salt level. Homemade vegetable broth is always best, but a good store-bought organic option works well too. Flavour Boost: For an even richer flavour, consider using a mushroom broth or adding a sachet of dried porcini mushrooms to your broth while it simmers (remove before adding the broth to the paella).

- Saffron Threads (a generous pinch): Saffron is the spice that gives paella its signature golden colour and unique aroma. It’s essential for authentic paella flavour. A little goes a long way – too much can make the paella taste bitter. Activating Saffron: To maximize the flavour and colour of saffron, gently toast the threads in a dry pan over low heat for about 30 seconds until fragrant. Then, crush them lightly with your fingers or a mortar and pestle and steep them in a little warm broth or water for at least 15 minutes before adding them to the paella. This will release their colour and flavour more effectively. Substitution: If saffron is unavailable or too expensive, you can use a pinch of turmeric for colour, but it won’t replicate the unique flavour of saffron. Smoked paprika can also add a touch of colour and smoky depth.

- Olive Oil (1/2 cup, extra virgin): Olive oil is the primary cooking fat in paella and contributes significantly to its flavour. Extra virgin olive oil is recommended for its superior flavour and health benefits. Use a good quality Spanish olive oil if possible for an authentic touch.

- Onion (1 large, finely chopped): Onion forms the aromatic base of the paella. Yellow or white onions are suitable. Finely chopping ensures they cook down and meld into the sauce.

- Red Bell Pepper (1 large, diced): Red bell pepper adds sweetness, colour, and texture to the paella. Diced into uniform pieces, it cooks evenly and provides a pleasant bite.

- Green Bell Pepper (1 large, diced): Green bell pepper provides a slightly different flavour profile and colour contrast to the red bell pepper, adding complexity to the vegetable medley.

- Artichoke Hearts (1 can, 14 oz, drained and quartered): Canned artichoke hearts are a convenient and delicious addition to vegetarian paella. They add a slightly tangy and briny flavour, and their tender texture contrasts nicely with the other vegetables. Fresh Artichokes (Optional): If you prefer fresh artichokes, use about 4-5 medium artichokes. Clean and prepare them by trimming away the tough outer leaves and choke, and then quarter or slice the hearts. Sauté them with the onions and peppers for a longer cooking time.

- Asparagus (1 bunch, trimmed and cut into 1-inch pieces): Asparagus adds a fresh, spring-like flavour and vibrant green colour to the paella. Trim the tough ends and cut the spears into bite-sized pieces for even cooking. Seasonal Variations: You can substitute asparagus with other seasonal green vegetables like green beans, snap peas, or broccoli florets.

- Frozen Peas (1 cup): Frozen peas add a touch of sweetness and vibrant green colour. They are added towards the end of cooking as they cook quickly. Fresh Peas (Optional): Fresh peas can be used when in season, but frozen peas are a convenient and readily available alternative.

- Cherry Tomatoes (1 pint, halved): Cherry tomatoes add bursts of juicy sweetness and acidity to the paella. Halving them allows their flavours to release during cooking and prevents them from becoming mushy. Sun-dried Tomatoes (Optional): For a more intense tomato flavour, you can add a handful of oil-packed sun-dried tomatoes, chopped, along with or instead of cherry tomatoes.

- Smoked Paprika (2 teaspoons): Smoked paprika is crucial for adding a smoky depth of flavour to vegetarian paella, mimicking the smoky notes often found in traditional paellas with meat or seafood. Use Spanish smoked paprika (pimentón de la Vera) for the most authentic flavour. Both sweet and bittersweet smoked paprika can be used, or a combination for complexity.

- Sweet Paprika (1 teaspoon): Sweet paprika enhances the overall flavour and adds a touch of sweetness to balance the smoky paprika.

- Garlic (4 cloves, minced): Garlic is an essential aromatic ingredient that adds depth of flavour to the paella. Mincing ensures it disperses flavour evenly throughout the dish.

- Fresh Rosemary (2 sprigs): Fresh rosemary adds a fragrant, piney aroma and flavour that complements the other spices and vegetables beautifully. Use whole sprigs during cooking and remove them before serving. Substitution: If fresh rosemary is unavailable, you can use 1 teaspoon of dried rosemary, but fresh is preferred for its brighter flavour.

- Bay Leaf (1): Bay leaf adds a subtle, earthy, and slightly floral aroma to the paella. It’s added during cooking and removed before serving.

- Salt and Black Pepper (to taste): Seasoning is crucial for bringing out the flavours of all the ingredients. Taste and adjust salt and pepper throughout the cooking process.

- Fresh Parsley (chopped, for garnish): Fresh parsley adds a bright, herbaceous finish and a pop of colour to the paella when served.

- Lemon Wedges (for serving): Lemon wedges are essential for serving with paella. A squeeze of fresh lemon juice brightens the flavours and cuts through the richness of the dish.

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Instructions

1. Prepare the Saffron Broth: In a saucepan, heat the vegetable broth. If using saffron threads, gently toast them in a dry pan over low heat for about 30 seconds until fragrant. Crush them lightly and add them to the warm broth. Let the saffron steep in the broth for at least 15 minutes to infuse its colour and flavour. Keep the broth warm on low heat while you prepare the vegetables. Tip: Steeping the saffron in warm broth is crucial for extracting its full flavour and vibrant colour.

1. Sauté the Aromatics: Heat olive oil in a large paella pan or a wide, shallow pan with a heavy bottom over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

1. Build the Vegetable Base: Add the diced red and green bell peppers to the pan and cook for about 5-7 minutes, until slightly softened. Stir in the smoked paprika and sweet paprika, and cook for another minute to bloom the spices and release their flavour. This step is important for creating the smoky depth of flavour characteristic of paella.

1. Incorporate the Tomatoes and Artichokes: Add the halved cherry tomatoes and quartered artichoke hearts to the pan. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

1. Add the Rice and Toast: Increase the heat to medium-high. Add the Bomba rice to the pan and stir to coat it evenly with the vegetable mixture and olive oil. Toast the rice for about 2-3 minutes, stirring constantly. This toasting step is crucial as it helps to develop the flavour of the rice and prevents it from becoming mushy during cooking. You’ll notice the rice grains become slightly translucent and fragrant.

1. Pour in the Saffron Broth: Pour the warm saffron-infused vegetable broth into the pan, ensuring the rice is evenly submerged. Add the bay leaf and rosemary sprigs. Season with salt and black pepper to taste. Bring the broth to a rapid simmer, then reduce the heat to low, cover the pan loosely with foil or a lid (slightly ajar to allow steam to escape), and simmer gently. Important: Once you add the broth, avoid stirring the paella. Stirring can release too much starch from the rice, leading to a creamy, risotto-like texture rather than the desired paella texture.

1. Simmer and Cook the Rice: Simmer the paella undisturbed for 18-20 minutes, or until the rice has absorbed most of the broth and is almost cooked through. The surface should be dotted with small holes, indicating that the rice is absorbing the liquid.

1. Add Asparagus and Peas: After about 18-20 minutes, gently nestle the asparagus pieces into the rice, pushing them down slightly. Scatter the frozen peas over the top. Continue to simmer uncovered for another 5-7 minutes, or until the rice is fully cooked and tender, and the liquid is completely absorbed. The asparagus should be tender-crisp, and the peas should be heated through.

1. Create the Socarrat (Optional but Recommended): For a truly authentic paella experience, aim to create a socarrat – a slightly crispy, caramelized layer of rice at the bottom of the pan. To achieve this, increase the heat to medium-high for the last 1-2 minutes of cooking. Listen for a subtle crackling sound, which indicates the socarrat is forming. Be careful not to burn the rice. If you are using an electric stove, you may not get a strong socarrat. Gas stoves are better for achieving this. Caution: Watch the paella closely during this step to prevent burning.

1. Rest and Garnish: Once the rice is cooked and the socarrat (if desired) has formed, remove the paella from the heat. Remove the bay leaf and rosemary sprigs. Cover the pan with a clean kitchen towel and let it rest for 5-10 minutes. This resting period allows the steam to redistribute, ensuring the rice is perfectly cooked and tender. Garnish the paella generously with fresh chopped parsley.

1. Serve and Enjoy: Serve the Vegetarian Paella immediately, directly from the paella pan if possible, for a truly authentic presentation. Provide lemon wedges for squeezing over the paella before serving. Enjoy this vibrant and flavourful vegetarian feast!

Nutrition

Serving Size: one normal portion
Calories: 350-400
Sugar: 8-10 g
Sodium: 400-500 mg
Fat: 15-20 g
Saturated Fat: 2-3 g
Carbohydrates: 45-55 g
Fiber: 5-7 g
Protein: 8-10 g