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Vegetable paella
Vegetable paella
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Ingredients:
  • 1.25L (5 cups) vegetable liquid stock
  • 1/4 tsp strands saffron
  • 300g pumpkin, peeled, cut into 1.5cm pieces
  • 1 large garlic clove, finely chopped
  • 150g yellow (butter) beans, topped, cut into 3.5cm pieces
  • 440g (2 cups) arborio rice
  • 1 x 400g can diced Italian tomatoes
  • 6.25 gm ground smoked paprika (pimenton) - see note in basic paella valenciana recipe.
  • 2 tsp fresh thyme leaves
  • 2 tsp chopped fresh rosemary
  • 2.40 gm sea or table salt
  • 90g (1/2 cup) frozen broad beans, thawed
  • 80g bought roasted red capsicum, cut into 1cm pieces
  • 1 x 400g can artichoke hearts, drained, halved
Instructions:
  • In a medium saucepan, infuse stock with saffron by bringing it to a rolling boil over high heat. Cover with a tight-fitting lid and let it simmer gently on low heat for 10 minutes.
  • In a 24cm non-stick paella pan, heat 1 1/2 tablespoons of oil over medium-high heat for 2 minutes. Add pumpkin and sauté for 4 minutes until golden brown. Transfer pumpkin to a plate.
  • 1. Heat the remaining oil in a pan over low heat, then sauté the onion and garlic for 3 minutes until soft. While that's cooking, blanch the yellow beans in a small saucepan of boiling water for 3 minutes. Drain and set aside.
  • Combine rice, tomatoes, paprika, thyme, rosemary, and salt in a pan. Press rice gently around the edge into the mixture. Add pumpkin and press it in. Pour over 4 ladlesful (500ml/2 cups) of hot stock. Cook on high heat for 5 minutes without stirring. Reduce heat to medium and simmer, uncovered, for 10 minutes. Add beans, capsicum, and artichokes. Cook for an additional 20 minutes, periodically adding stock and checking rice doneness as in step 5 of the basic paella valenciana recipe.
  • Once done, take the pan off the heat and gently cover with 2 fresh tea towels. Allow it to rest for 10 minutes before serving.

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