Summer vegetable paella
Paella is one of my favourite meals to both cook and eat. It just sings of sunshine, of warmth, of seasonality and sharing. It is also full of flavour and tradition. I imagine most Spaniards learn how to cook it watching their parents as they cook with whatever vegetables are in season, meat has been bought or hunted and shellfish which has been landed. For some it is synonymous with those awful places that have photographs of microwave paella in the windows. For me it is more associated with family and festivity.
I got given a recipe several years ago by my sister in law Mar from her mother in Burriana, a beautiful town in Communidad Valenciana. I like to think I have remained pretty true to this but put my own spin on it with ingredients that I enjoy. After making the summer risotto I wondered how the flavours would compare in paella with the differences in cooking style and seasoning. I have to say that I think the paella just wins. In Valencia paella would traditionally be eaten as a lunch as it is considered too heavy for an evening meal. I think in the more northern reaches of Europe that don’t enjoy those temperate climes it can be eaten for either. But a big thank you to Juana Mari for her original recipe, it will continue to be well used.
Summer vegetable paella
Print recipe
| Serves | 2 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| By author | Graeme Taylor |
Ingredients
- 120g Paella rice
- 2 Ripe tomatoes (finely chopped)
- 1 teaspoon Sweet paprika
- 1 clove Garlic (finely chopped)
- 2 handfuls Peas (preferably fresh but you could use frozen)
- 4 Garlic scapes (Cut into 1)
- 1l Vegetable stock
- 1 pinch Saffron
- Olive oil
Note
This is a vegetable version of the classic paella and you can use whatever vegetables you find in season in similar quantities such as runner beans, green beans, even broccoli stalks.
Directions
| In a paella pan (use a saute or frying pan if you don't have a paella) with a good glug of olive oil soften the onion and garlic. Then add the chopped tomatoes and stir through | |
| When the tomatoes have started to cook down to a paste consistency add the paprika and mix through thoroughly. | |
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Add the vegetables if using fresh and cook for a couple of minutes, mixing well. |  |
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Then add in the rice and stir to coat. |  |
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Add the stock and the saffron bring to the boil and then leave to simmer over a medium heat. Whilst it is bubbling away don't be tempted to stir, you want the grains to remain whole and individual and the delicious crust to form. |  |
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When the rice is cooked serve the paella immediately, preferably with a glass of chilled Spanish rose. You may need to add a little more stock/water if the rice is underdone when fully evaporated. Keep an eye on this. |  |
You can use a frying pan or saute pan if you don’t have a paella but it won’t have the same ‘feel’ to it. Paellas can be picked up very easily and cheaply these days so it’s worthwhile investing in one if you are going to cook paella. I love serving it straight from the pan as shown, it adds to the sharing feel and saves on the washing up!
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