Vegetarian Paella

I’ve recently been lucky enough to have been given some lovely tapas dishes and it’s inspired me to cook more Spanish food. To be honest, I don’t find Spanish food easy as a vegetarian (even though it’s a pretty good destination for some rather fine vegetarian restaurants) and don’t cook it often. Big S used to love Paella when she was tiny but for some reason I haven’t cooked it in a while. But since we’ve been guinea pig sitting this week and they’ve been eating us out of house and home in terms of fresh vegetables, I thought it best to use up some before they’ve all gone!

The guinea pigs have been very well looked after and I think there may be some tears when they go home! We really need to get a pet, but both Big and Little S are allergic to cats and dogs (our favoured option) …. somehow a mouse that lives for a couple of years isn’t quite enough ๐Ÿ˜ฆ

Anyway, Fluff-ball and Snuffles (named by the girls, they didn’t have names before!) do eat an awful lot and have spent a week feasting on selections of fresh vegetables. I hope they don’t miss the peppers, courgette, sweetcorn and peas used in the paella!

Vegetarian Paellaย (dairy-free, egg-free, nut-free, soya-free, gluten-free, vegetarian and vegan)

serves about 6

  • 1/2 onion
  • 2/3rds courgette
  • 2/3rds red pepper
  • 2 tbsps olive oil
  • 1-2 cloves of garlic
  • 2 ripe tomatoes
  • 1-2 tsps smoked paprika
  • 1/2 tsp saffron (or use turmeric if you don’t have any)
  • 1 1/3 cups paella or arborio rice
  • 1 cup frozen peas
  • 1/2 cup sweetcorn
  • 1 tsp tomato puree
  • seasoning
  • 6 cups boiling water

– Chop the vegetables into as fine a dice as possible

– Saute the onion, pepper and courgettes in olive oil until golden

– Add the garlic and saute until fragrant.

– Add the tomatoes, smoked paprika (and turmeric, if using) and rice. Fry briefly. Then add half the boiling water and some seasoning.

– Cover and cook on high for 10 minutes, checking once or twice thatit hasn’t stuck too much.

– Add the remaining water.

– Cover and cook for 20 minutes.

– After 10 minutes, add the frozen peans and sweetcorn.

– Check seasoning and let sit for 10 minutes before eating.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

3 thoughts on “Vegetarian Paella

  1. Absolutely love this recipe! With your permission would love to share it on Allergy Foodie (www.AllergyFoodie.com)
    Best wishes,
    Anu

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