Paella is traditionally a dish that is cooked in large quantities over an open fire outdoors. It is a traditional Spanish dish that is often cooked for celebrations or gatherings. This dish has existed in the Iberian Peninsula in one form or another since around the 10th century.
A cup of vegetablesZucchini, Eggplant, Turnips or others
½a bunch of fresh flat-leaf parsley(15g)
olive oil
1teaspoonsweet smoked paprika
1red pepper
1tablespoontomato purée
1cupvegetable broth
300gpaella riceor any short grain rice
100gfrozen peas
1lemon
Instructions
Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
Put some oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, other vegetables, parsley stalks, and paprika, and fry for around 5 minutes, stirring regularly.
Deseed and chop the pepper, then add to the pan for a further 5 minutes.
Stir through the tomato purée and add the rice and stir for a couple of minutes.
Pour in 500ml of boiling water and 1/2 cup of vegetable broth. Add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes. Stirring regularly from the outside in and from the inside out. Add a splash of broth if needed.
Stir in the peas replace the lid, and cook for a further 5 minutes, or until hot through.
Season with chopped the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
Notes
Save this easy to make Spanish Vegetable Paella Recipe. You don't need a fancy paella pan, any shallow casserole dish or pan will do. I sometime make it with regular short grain rice. While this paella is vegan, you can add meat, shrimps/prawns or other seafood if you wish.(Adapted from Jamie Oliver's Paella Recipe)