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spanish vegetable paella
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Vegetable paella

This vegetable paella is a flavorful vegetarian variation of the typical Spanish dish and makes you feel like you are on a holiday. A healthy mix of many vegetables, rice, cashew nuts and a fresh yoghurt – lemon dip. ¡Que aproveche!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Spanish
Keyword: Paella, Spain
Servings: 2

Equipment

  • Paella pan (otherwise frying pan)

Ingredients

For the paella

  • 1 red paprika (240 g)
  • 100 g green beans
  • 100 g artishockes
  • 150 g mushrooms
  • 80 g peas
  • 80 g tomatoes
  • 40 g olives
  • 1 onion
  • 2 garlic
  • 200 g paella rice (bomba or arborio)
  • 40 g cashew nuts
  • Salt
  • Black pepper
  • 2 knife tips saffron (alternatively, you can use 1 tsp turmeric)
  • 1 tbsp vegetable broth (+ 360 ml hot water)
  • 1 handfull parsley leaves
  • 1/2 tbsp sweet paprika powder
  • 1 lemon cut in wedges for serving

For the yoghurt dip

  • 100 g natural yoghurt
  • Salt
  • Pepper
  • A little squeeze of lemon juice

Instructions

Preperation of the paella

  • Peal the onion and cut it into cubes. Peal the garlic and press it.
  • Cut the mushrooms in quarters and the tomatoes into cubes. Cut the paprika first into slices and set aside a few slices for decoration. Cut the remaining slices into cubes.
  • Cut off the ends of the green beans and cut them in pcs of 2 cm.
  • Heat up 3 tbsp of oil in a paella pan, add the onions and bake for 2 minutes.
  • Add garlic, mushrooms, tomatoes and paprika and bake for another 2 minutes. Leave apart the paprika slices for decoration.
  • Add rice and green beans and stir well. Cook for another 2 minutes.
  • If using saffron, dissolve it in 2 tsp of warm water.
  • Add the vegetable broth and safran (alternatively turmeric) as well as salt and pepper and bring it to boil while stirring.
  • Reduce the heat and let it boil for another 15 minutes until the rice is nearly cooked and the broth is nearly absorbed. If necessary, add more vegetable broth.
  • Meanwhile, prepare the yogurt – lemon dip (see preparation below).
  • Bake cashews in a pan without oil, until they turn brownish. Set aside.
  • Bake the paprika slices for about 4 minutes. Set aside.
  • Stir in the cooked peas, the olives, the artichokes and cook for about 2 minutes until heated through.
  • Decorate the paella with the paprika slices, cashew nuts, olives and lemon slices. Sprinkle with fresh parsley.
  • Paella normally has a little crust on the bottom of the paella pan. To get this crust, place a clean kitchen towel over the finished paella and let it cool down for 5 minutes. After that, removethe towel and put the paella on high heat. This way, the liquid at the bottom of the pan will evaporate. When you hear a little sizzle, let it stand for circa 30 seconds. It is caramelizing now. Remove the pot from the heat and serve together with the yoghurt – lemon dip.

Preperation of the yoghurt - lemon dip

  • Mix the natural yoghurt with a squeeze of lemon juice.
  • Bring to taste with salt and pepper

Notes

Tip:
  • You can use different vegetables, leave some out or use other vegetables you still have at home!
  • You’re vegan? Just leave out the lemon – yoghurt sauce or use a plant based base instead.