I’m sure this recipe isn’t very close to it’s Spanish origins, but it’s a lovely meal and easy to prepare. When holidaying in Spain I’ve always struggled with finding appetising vegetarian food and have even been given ‘vegetarian’ salads containing ham and fish! I’m therefore not going to worry too much about it’s authenticity.
Vegetarian Paella (serves 4)
1 tbsp vegetable oil
1 finely sliced onion (red or white works equally well)
2 garlic cloves, crushed
2 tsp smoked paprika
1 tsp tumeric
300g paella rice
750ml vegetable stock
1 tsp finely chopped fresh rosemary
1 tbsp tomato puree
Squeeze of lemon juice
1 red pepper
4 sticks of asparagus
A handful a mushrooms
1 x 400g tin of artichoke hearts in water
1. Heat the oil in a large pan and gently cook the onion and garlic until the onion has softened.
2. Stir in the smoked paprika and tumeric with the paella rice.
3. Pour in the vegetable stock, tablespoon of tomato puree and stir well. Allow to cook for 20 minutes, stirring the mixture often. While the rice is cooking, chop the remaining vegetables and the fresh rosemary and add to the rice, stirring in well. Add a squeeze of lemon juice.
My husband’s recommendation is to cut some 1cm cubes of vegetarian manchego cheese and stir these into the paella just before serving – definitely not an authentic way to serve paella but very tasty!