Paella with bell peppers, beans, and peas
Paella is a classic dish in Spanish cuisine. Axel Meyer created this delicious veggie version, with vegetables and pulses as a base.
|1||red bell pepper|
|3–4 tbsp||olive oil unrefined|
|200 g||basmati rice|
|75 ml||white wine alternatively, vegetable stock|
|½ tsp||saffron threads|
|1||cinnamon stick organic|
|500 ml||vegetable broth|
|100 g||green beans|
|100 g||peas (fresh or frozen)|
|1 tsp||sweet paprika powder organic|
|1 pinch||ground cloves organic|
|1 pinch||chilli powder|
|1 heaped tsp||herb salt|
|black olives for garnishing|
|lemon for garnishing|
|parsley for garnishing|
Peel and chop the onion and the garlic cloves. Wash, deseed, and chop the peppers.
Heat the olive oil in a heavy frying pan and sauté the chopped ingredients on a medium heat for 2–3 minutes. Then stir in the rice (do not wash it beforehand, otherwise it will become soft and sticky too quickly) and sauté it as well. Deglaze with white wine.
Using a wooden spoon, stir in the saffron threads and the cinnamon stick. Deglaze with the vegetable stock and let everything simmer for 10–15 minutes on a low heat.
Clean and chop the beans. Stir them into the mixture, along with the peas, and simmer for another 10–15 minutes. Stir in the paprika powder, clove powder, and rosemary. Season to taste with chilli and herb salt.
Before serving, garnish the paella with the black olives, lemon slices, and parsley.
If the paella's fish flavour is not pronounced enough, you can use the vegetable stock to bring some algae, for example, wakame, to the boil, let it stand for a while, then stir into the paella. Other scrumptious additions include plant-based scampi or king prawns, which you can find in online shops or vegan supermarkets.
|Special diets||Free from celery, Free from sesame, Gluten-free, Lupin-free, Mustard-free, No added sugar, Nut-free, Peanut-free, Soya-free|
|Difficulty||Level 3 (difficult)|
|Cooking time||30-60 minutes|
|Number ingredients||15-20 ingredients|
|Type of dish||Vegetable dish|
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