This is one of my favourite recipes. It was one of the first recipes I posted on this blog when I started it last September. I have decided to reblog it for those of you who haven’t seen it because it is really versatile and delicious. I make it at least once a week. It is a great way to use up any leftover odd bits of veg you have lying around.
I use whole grain (brown) rice which takes bit longer to cook but you can use any short grain or risotto rice. For me the essential ingredients are saffron, peppers, tomatoes, peas, rosemary, paprika, parsley and lemon juice. Any veg you want to use is fine just make sure you have red and green in there to stand out against the beautiful saffron gold.
The best thing about making paella is the leftovers. I always make sure I make too much so I have some left for lunch the next day. You can always just reheat it but using it to stuff a pepper is such a quick and easy way to make it a bit more special. Go on spoil yourself. Just slice the pepper in half if it is large (as below) or slice the top off a smaller pepper, take out the seeds and membrane and pile in the paella. Drizzle with some extra virgin and bake for about 25 minutes. You can even grate over some Manchego cheese before it goes in the oven for extra flavour.
Just serve with a simple salad dressed with lemon juice & olive oil and a wedge of lemon to spritz over the paella pepper.
Another way to use up the leftovers is to make paella cakes. You just form the cold paella into little patties and shallow fry or bake them until crispy. The crispy bits are the best. You can see my full instructions for the paella cakes here. Or try stuffing tomatoes with the paella rather than peppers.
Mixed Vegetable Paella Recipe
serves 2 with leftovers, vegan, gluten-free
- 1/2 onion, finely chopped
- 1 leek, halved lengthways, rinsed & sliced
- 2 cloves garlic, finely chopped
- 1 or 2 small green peppers (the long thin ones) sliced
- 1/2 big red pepper, chopped
- 6 mushrooms, sliced
- a handful of frozen peas
- 1 tomato chopped
- 1 squirt of tomato paste (tomate frito)
- 4 handfuls of short wholegrain rice(you can use risotto rice)
- 1 big pinch of saffron (or an envelope of powdered saffron)
- 1/4 tsp dried chilli flakes
- 1 tsp paprika
- 1 tsp dried oregano
- a couple of sprigs of fresh thyme leaves
- 1 stalk of rosemary leaves removed & chopped finely, about 1 tsp
- salt & black pepper
- a good splash of Spanish sherry(or madeira or wine)
- 1 litre veg stock
- a handful of fresh parsley, chopped
- some grated Manchego cheese (optional)
- 1 lemon, half squeezed, half cut into wedges
Heat about 2 tbsp olive oil in a large pan over a medium heat. Fry the onion & leek with a pinch of salt until translucent (about 3 – 4 minutes) then add the garlic and cook for another 2 mins.
Add in all the vegetables, stir and cook for 2 or 3 mins. Add in the rice, stir to coat in the oil, then add the herbs (except the parsley) and spices, stir again until well combined. Add in the splash of sherry/wine and the tomato paste, stir to incorporate.
Add the veg stock, season well with salt & black pepper, and bring to the boil. Turn the heat down to medium low, put the lid on and cook for 20 – 25 mins (stirring occasionally) until all the liquid has gone and the rice is cooked. Don’t worry if it sticks to the bottom of the pan the crispy bits taste good. Squeeze over the juice of half the lemon and stir in most of the chopped parsley. Taste for seasoning.
Serve sprinkled with grated Manchego cheese (if using), some more chopped parsley and wedges of lemon.
Paella Stuffed Peppers Recipe
serves 2, vegan, gluten-free
- leftover paella (see above)
- 1 large red pepper (or 2 small)
- extra virgin olive oil
- manchego cheese (optional)
- mixed salad leaves
- cherry tomatoes
- lemon juice
- salt & black pepper
- lemon wedges
Preheat the oven to 200 C. Cut your large red pepper in half, or cut the top off of two small red peppers. Remove all seeds and membrane. Stuff the paella in to the peppers and press down. Place on a lined baking sheet. You may have to cut a little bit off the bottom of the small peppers to make them stand up straight. Drizzle with a little olive oil and bake in the preheated oven for 25 – 30 minutes until the peppers are softened and starting to collapse.
Serve with a simple salad of mixed leaves and cherry tomatoes drizzled with olive oil, lemon juice, salt & black pepper.
Buen Provecho! I hope you enjoy this easy weeknight supper as much as we do. You get two meals for the price of one which is always a bonus!!