Paella with bell peppers, beans, and peas

Paella
Paella is a classic dish in Spanish cuisine. Axel Meyer created this delicious veggie version, with vegetables and pulses as a base.

Ingredients

Servings: 2 portions
  • 1
    Spanish onion
  • 1–2
    garlic cloves
  • 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
  • 2 sprigs
    rosemary
  • 1 pinch
    chilli powder
  • 1 heaped tsp
    herb salt
  • black olives for garnishing
  • lemon for garnishing
  • parsley for garnishing

Instructions

  1. Peel and chop the onion and the garlic cloves. Wash, deseed, and chop the peppers.
  2. 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.
  3. 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.
  4. 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.
  5. Before serving, garnish the paella with the black olives, lemon slices, and parsley.

Notes

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.

Courses: Main Course
Cuisines: Spanish
Difficulty: Level 3 (difficult)
Cooking time: 30-60 minutes
Season: Spring, Summer
Number ingredients: 15-20 ingredients
Preparation method: Sauté
Type of dish: Vegetable dish

Axel Meyer

Die Kunst vegan zu kochen

Kosmos 2016,
160 pages, €22.99
ISBN 978-3-440-14994-2
© Rogge & Jankovic Fotografen / Kosmos Publishing

German only

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