Vegetarian Paella Recipes

 

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 

1. Fry the onion & leek in hot oil until translucent the add the garlic and saute for 2 mins.
2. Add in the vegetables stiring & cooking for 2 or 3 mins.
3. Add the rice & stir to coat in the oil, then add the herbs & spices, stir again.
4. Add in the splash of sherry/wine & the tomato paste, stir to incorporate.
5. 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!
6. 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! 

 

Paella is Served

 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. 

Crispy Paella Cakes

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

1. Grate a little Manchego cheese into the leftover paella and mix it in.
2. 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.
3. Refrigerate for 1/2 hr if you have the time.
4. Preheat the oven to 200 degrees.
5. Place the cakes on a preheated baking sheet lined with baking paper.
6. Brush the cakes with a little olive oil
7. Cook for 20 – 25 mins until slightly crispy
8. Meanwhile make the pesto mayo by mixing the mayo with the pesto.
9. 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.

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