Veggie Paella, (with fish)
12:11 pm on the 29th of March, 20053tbsp fruity green olive oil, or any other you have - you won’t notive the difference unless you try it with the good stuff first
2 chopped onions
2 garlic cloves crushed, and maybe some extra uncrushed cloves as well if you’re like me and can’t get enough of the stuff
1 red and 1 yellow pepper, chopped into rings
2 tins of chopped tomatoes
450g of peas shelled, fresh is best.
450g of fancy risotto/paella rice (Valencia or Arborio, that kind of thing)
450g of sea food, prawns are good but anything goes, if you use prawns try not peeling them all before cooking, unpeeled ones go a bit harder and crunchier and it’s good to have a bit of a mix
2pints of veg stock
1/2 pint of white wine
some saffron and fresh chopped parsley are good but not essential
other stuff you might chuck in are baby corns, runner beans, paprika, sunflower seeds some meats would work like ham…
heat the oil in a paellera, fry the onions and crushed garlic untill golden, add the peppers and fry for a couple of minutes, add the toms, peas and cook for a few more mintes. if you’re using uncooked seafood put it in now too, along with the garlic cloves if you want them.
add the rice and the wine, keep stirring and bring to the boil - don’t be scared to add more oil. add in the boiling stock and simmer for about 5-7 minutes. if you’re using cooked seafood add it now.
cover the pan, with foil or an oven proof plate or whatever and put in a preheated oven (gas mark 4 or 180C) for about 40 minutes, or untill the rice is soft ish and had absorbed the stock.
sit for a few minutes - just long enough to get that next beer from the fridge, then serve, preferably on a shaded veranda/terrace thing somewhere in Spain
