Having seen these gorgeous green peppers on our walk with the dog I decided to cook one of my favourite recipes using them. It tastes really fantastic and you can use just about any veg you have hanging around. I always make a lot because there are loads of great things to do with the leftovers. As you will see below!
Vegetable Paella Recipe
Serves 2 with leftovers or 4 without
Vegetarian or Vegan without the cheese
- 1/2 onion chopped
- 1 leek sliced
- 2 cloves garlic chopped
- 1 or 2 small green peppers sliced
- 1/2 big red pepper sliced
- 6 mushrooms sliced
- a handful of frozen peas
- 1 tomato chopped
- 1 squirt of tomato paste
- 4 handfuls of shortgrain rice(you can use risotto rice)
- 1 big pinch of saffron (or an envelope of powdered saffron)
- 1/2 tsp dried chilli flakes(optional)
- 1tsp paprika
- 1 tsp dried oregano
- a couple of sprigs of fresh thyme leaves
- 1 stalk of rosemary leaves removed & chopped finely
- salt & black pepper
- a good splash of spanish sherry(or madeira or wine)
- 1 litre veg stock
- some grated Manchego cheese to sprinkle
- some lemon wedges to serve & squeeze over
You will need a large frying pan with a lid
- Fry the onion & leek in hot oil until translucent the add the garlic and saute for 2 mins.
- Add in the vegetables stiring & cooking for 2 or 3 mins.
- Add the rice & stir to coat in the oil, then add the herbs & spices, stir again.
- Add in the splash of sherry/wine & the tomato paste, stir to incorporate.
- Add the veg stock, stir again, turn the heat down, put the lid on and cook for 20 – 25 mins (stirring occasionally)until all the liquid has gone & the rice is cooked. Don’t worry if it sticks to the bottom of the pan the crispy bits taste good!
- Serve sprinkled with grated Manchego cheese (parmesan is a good substitute) & wedges of lemon.
A good spanish white wine would be lovely with this dish. Try to find an Albarino (grape) from Rias Baixes (The Basque Region). They are always a good choice for a spanish white I haven’t found a bad one yet and I’ve tried a few!
Albarino is also recommended to drink with all seafood dishes & slightly spiced food as well as on it’s own of course!
As promised here is a fabulous recipe to use up left over paella. This is a great lunch dish I think I actually prefer it to the straight paella, something to do with the crispiness of the cakes.. yum.
Vegetable Paella Cakes with Pesto Mayonnaise
Serves 2 vegetarian
- leftover paella
- manchego cheese grated
- 1tbsp olive oil
- 2 tbsp mayonnaise
- 1 tsp basil pesto
- 2 handfuls rocket dressed with olive oil
- lemon wedges
- Grate a little Manchego cheese into the leftover paella and mix it in.
- Flour your hands a make 4 little cakes a bit smaller than the size of your palm by first rolling them into a balls then flattening them out a bit.
- Refrigerate for 1/2 hr if you have the time.
- Preheat the oven to 200 degrees.
- Place the cakes on a preheated baking sheet lined with baking paper.
- Brush the cakes with a little olive oil
- Cook for 20 – 25 mins until slightly crispy
- Meanwhile make the pesto mayo by mixing the mayo with the pesto.
- Serve with the dressed rocket & lemon wedges
You can also use leftover paella to stuff peppers. Just slice the tops off the peppers, take out the seeds & membrane, pile the paella into the peppers, top with grated cheese & cook in a 2oo degree oven for about 30 – 35 mins.