Easy Vegetarian Paella Food

ONE-PAN QUICK + EASY VEGETARIAN PAELLA

Steps:

• In a pan, heat olive oil over medium-high heat. Add onion and garlic, and cook until translucent and fragrant, about 5 minutes.
• Next, add the red pepper and mushrooms and cook for about another 5 minutes. Add smoked paprika, salt and pepper. Stir and reduce to medium heat.
• Add cooked brown rice, vegetable stock and dry cooking wine. Simmer and cook for 5 minutes or until the liquid has been absorbed.
• Stir in garbanzo beans, frozen peas, and capers. Cook for about 5 more minutes. Garnish with lemon slices and green onions. Serve and enjoy!

VEGETABLE PAELLA

Steps:

• Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
• Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
• Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
• Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired

VEGETARIAN PAELLA

Steps:

• Pre-heat your oven to 150°C/300°F/Gas Mark 5.
• To prepare the red pepper, pre-heat the oven grill and cut the peppers in half lengthways. Place both halves on a roasting tin, skin side up and brush with some olive oil and place under the grill and cook until the skins are completely black. Remove from the heat and cover with a tea towel. Once the pepper halves are cooled down, peel the skins off and cut into long strips and set aside.
• Prepare the saffron by lightly toasting the threads on a low heat in a dry pan for a couple of minutes. Transfer the threads into a pestle and mortar and lightly crush them. Pour 4 tablespoons of the hot stock and cover to infuse while you make the paella rice.
• In a large paella pan (45cm diameter) or a large shallow casserole dish, heat one tablespoon of the oil. Once hot, add the runner beans and green asparagus and fry for about 2 minutes on each side until golden brown, season with salt. Remove from the pan and set aside. Allow the paella pan to cool down for a couple of minutes.
• Add the remaining olive oil to the paella pan and gently fry on a low heat the chopped garlic and spring onions until soft, about 3 minutes. Add the paella rice and stir for a few minutes on a gentle heat until the rice is slightly translucent. Add the smoked paprika and stir the rice for 30 seconds, followed by the tomato sofrito sauce. Once the sofrito has cooked into the rice, pour in the hot vegetable stock, followed by the saffron infused stock, frozen peas, red pepper slices and white beans. Season with salt and spread the rice out evenly to cover the bottom of the paella pan.
• Bring the paella to the boil. If you have a timer, set it to 17 minutes. The first 5 minutes, cook the paella on a very high heat until the rice rises to the surface. Check the stock for seasoning and add some more salt if necessary, stir the rice, add the grilled artichoke halves, fried runner beans and asparagus and place the pan in the oven. After 12 minutes, remove the pan from the oven.
• Allow the paella to rest for 5 minutes before serving garnished with lemon wedges.

VEGAN PAELLA

Steps:

• Put the kettle on to boil. Tip the saffron, tomato purée and bouillon powder into a large heatproof bowl, then pour over 1 litre boiling water and set aside.
• Heat the oil in a large paella pan or frying pan over a medium heat and fry the onion for 5 mins, stirring often until starting to soften. Add the peppers, garlic and thyme, and cook for a few minutes more. Tip in the rice and paprika, and continue to cook, stirring for about a minute. Pour in the saffron stock, then cover and simmer for 10 mins.
• Uncover and gently stir, then add the frozen beans and courgettes. Return to a simmer, then cover and cook for another 10 mins until the rice is tender and has absorbed the stock. Leave to stand for 5 mins, then stir in the parsley. Serve half the paella straightaway with lemon wedges for squeezing over. The other half will keep chilled for up to three days. To enjoy on another day, reheat in the microwave until piping hot throughout.