Valencian paella

Valencian paella

58 ratings

Julia, community manager


„This vegan version of authentic Spanish paella is loaded with delicious vegetables. It’s the perfect choice for a light and colorful dinner.“

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
100 g
olives
350 g
cherry tomatoes
2 cloves
garlic
2
green onions
1
onion (red)
2
bell peppers (red)
1
zucchini
1
eggplant
250 g
rice
2
lemons
½ tsp
saffron
100 ml
white wine
300 ml
vegetable stock
300 g
peas
salt
pepper
Metric
Imperial
  • 100 g olives
  • 350 g cherry tomatoes
  • 2 cloves garlic
  • 2  green onions
  • 1  onion (red)
  • 2  bell peppers (red)
  • 1  zucchini
  • 1  eggplant
  • 250 g rice
  • 2  lemons
  • ½ tsp saffron
  • 100 ml white wine
  • 300 ml vegetable stock
  • 300 g peas
  • salt
  • pepper

Utensils

  • frying pan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Sauvignon Blanc, dry, 2012
Sauvignon Blancs are a convincing choice with their harmoniously integrated acidity and pleasant fullness of flavor, which is refreshing and fruity-fragrant at the same time.

Nutrition per serving

Cal
448
Protein
15g
Fat
7g
Carb
69g

Step 1/7

Drain olives. Halve cherry tomatoes, mince garlic, and thinly slice green onions. Dice red onion, bell pepper, zucchini, and eggplant into walnut-sized pieces.
  • 100 olives
  • 350 cherry tomatoes
  • 2 cloves garlic
  • 2 green onions
  • 1 onion
  • 2 bell peppers
  • 1 zucchini
  • 1 eggplant
  • cutting board
  • knife

Drain olives. Halve cherry tomatoes, mince garlic, and thinly slice green onions. Dice red onion, bell pepper, zucchini, and eggplant into walnut-sized pieces.

Step 2/7

Add some olive oil to a frying pan and sauté garlic, onion, bell peppers, zucchini, and eggplant over medium-high heat for approx. 4 – 6 min.
  • frying pan
  • cooking spoon

Add some olive oil to a frying pan and sauté garlic, onion, bell peppers, zucchini, and eggplant over medium-high heat for approx. 4 – 6 min.

Step 3/7

Add rice to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
  • 250 rice

Add rice to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.

Step 4/7

Fillet lemons.
  • 2 lemons
  • cutting board
  • knife

Fillet lemons.

Step 5/7

Add saffron to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
  • ½ tsp saffron
  • frying pan
  • cooking spoon

Add saffron to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.

Step 6/7

Deglaze with white wine. Add vegetable stock until ingredients are just covered. Season to taste with salt and pepper. Bring everything to a boil, then reduce to a simmer and cook for approx. 15 – 20 min. until rice is al dente. Stir occasionally.
  • 100 ml white wine
  • 300 ml vegetable stock
  • salt
  • pepper

Deglaze with white wine. Add vegetable stock until ingredients are just covered. Season to taste with salt and pepper. Bring everything to a boil, then reduce to a simmer and cook for approx. 15 – 20 min. until rice is al dente. Stir occasionally.

Step 7/7

Gently fold in lemon fillets, tomatoes, olives, green onions, and peas. Continue to sauté approx. for 5 – 6 min. Enjoy!
  • 300 peas

Gently fold in lemon fillets, tomatoes, olives, green onions, and peas. Continue to sauté approx. for 5 – 6 min. Enjoy!