Paella is a Spanish rice dish, which is even considered the national dish in the Valencia region. There are many different derivatives of paella and therefore always different ingredients. Paella Valenciana is one of the most famous forms of paella. It is traditionally made with white meat (chicken, rabbit) and therefore not vegetarian. However, we want to reduce the use of meat as much as possible (fexitarianism) and therefore we present a vegetarian paella with different seasonal vegetables. Paella is prepared like the Italian risotto with a medium round grain rice. The important thing in paella is that no cheese is used for creaminess.
Ingredients
120g rice
350 ml vegetable broth
50g green beans
50g baby corn
1 shallot
1 garlic clove
1/2 red and yellow bell pepper
1 tomato
5 saffron threads
1 tbsp tomato paste
1 tbsp paprika powder
1 tsp turmeric
Some fresh arugula
Some olive oil for frying
Salt/Pepper
Instructions
Wash and chop the vegetables. Peel the shallot and garlic and cut into fine brunoise. Sauté the shallot and garlic brunoise in a pan with oil and then add the rice with the saffron threads.
Now add tomato paste and gradually pour warm vegetable broth. This process takes about twenty minutes. In another pan, sauté the vegetables in oil, season with salt and pepper and deglaze with vegetable broth.
Shortly before the end, the paella is seasoned with paprika powder, turmeric, salt and pepper and the sweated vegetables are folded in (so the vegetables stay nice and crunchy). Garnish with fresh arugula.
Resumé
Great alternative to Italian risotto. A simple rice pan dish that will feed your whole family. In addition, it is without the cheese, as is usually the case with risotto and therefore also a little lower in calories ("low carb").
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