Veggie paella

Veggie paella

Ingredients

serves 2
  • •1 tbsp olive oil
  • •1L vegetable stock
  • •2 saffron threads (sub with 2 tsp turmeric)
  • •½ onion, chopped
  • •1 red pepper, chopped
  • •1 garlic clove, minced
  • •1 large tomato, diced
  • •150g arborio rice
  • •1 tsp smoked paprika
  • •½ tsp sweet paprika
  • •Pinch sea salt, to taste
  • •Ground black pepper, to taste
  • •½ tsp dried thyme
  • •250g frozen peas
  • •2 lemon wedges
  • •Small handful fresh parsley, chopped

Directions

Cooking mode
  1. 1. Break up the saffron and add it to the vegetable stock.
  2. 2. Heat the oil in a large pan over medium heat. Add the onion and pepper and cook for 5 minutes until softened. Add the garlic and cook for another minute.
  3. 3. Stir in the tomato, smoked paprika, sweet paprika, thyme and salt, and cook for 2 minutes.
  4. 4. Add the rice and cook for 1 minute until coated.
  5. 5. Slowly pour in half of the vegetable stock. Do not stir after this point or the rice will release starches and become creamier. Increase to medium-high heat and cook for 2 minutes.
  6. 6. Reduce the heat to medium-low and simmer for 15–20 minutes until rice is al dente, adding the rest of the stock as needed, but do not over-stir.
  7. 7. Gently stir in the peas. Pay attention to the socarrat forming on the bottom of the pan (the golden rice crust), which will crackle and pop, and create a nutty aroma. This should take 1–2 minutes to form.
  8. 8. Serve topped with parsley, ground black pepper and squeeze of lemon juice.
Baker Beanie Author

■ every day is treat day ■