vegetable paella
ingredients :
3 tbsp extra virgin olive oil
1 large onion
1 red en 1 yellow bell pepper
1 bulb of fennel
2 large garlic cloves, minced
1 large piece of turmeric, grated
3-4 bay leaves
1/2 ts smoked paprika
1/4 ts cayenne
200 gram / 1 cup arborio or paella rice 
2,5 dl medium sherry
1 ts saffron
5,5 dl boiling vegetable stock
1/2 ts sea saltsmall 
heirloom tomatoes, halved
kalamata olives
2 tbsp curly leaf parsley, chopped
4 lemon wedges
large frying pan or of paella pan

directions :
1. Chop onion. Cut fennel and peppers into thin strips.  Heat the oil, and heat the onions until soft and tender. Add fennel and bell peppers, heat another 6 to 7 minutes until lightly golden. Add garlic and turmeric during the last minute. Stir.
2. Add bay leaves, smoked paprika and cayenne, stir and add the rice. Fry for another minute. 
3. Pour in sherry, add saffron, and stir until the rice absorbed all of the sherry before adding stock and salt. Stir once more, bring to a boil, turn down the heat and cook for about 25 minutes, no touching! 
4. Turn off heat. Divide halved tomatoes and olives on top, cover with alu foil, and let rest for about 10 minutes.
5. Serve with lemon wedges and sprinkle some parsley on top. 

original recipe Yotam Ottolenghi

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