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vegetarian paella

Vegetarian paella with artichokes

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Equipment

  • paella pan, or another large, flat pan

Ingredients
  

  • 1 tbsp olive oil
  • 400 g oyster mushrooms
  • 2 large red sweet peppers
  • 2 large plum tomatoes
  • 2 cloves garlic
  • 1 pinch saffron
  • ½ cup boiling water to soak saffron in
  • 4 cups vegetable stock
  • 1 jar artichokes
  • 1 bag green beans
  • 1 can fava beans
  • sprig rosemary
  • 2 cups paella rice
  • 1 tsp sweet smoked paprika
  • 1 whole Lemon cut into wedges to serve

Instructions
 

Do your mise en place

  • There are times when I just prep things on the go, but this recipe really responds well to having everything ready to go when the pan goes on to the heat. Things move quickly, and it pays to have things ready.
  • Soak the saffron in boiling water. This is important, or the flavour and colour won't stpreadthrough the dish as it should.
  • Remove any tough stems from the oyster mushrooms
  • Cut the top of the red peppers, halve them, then slice into strips lenght wise.
  • Chop the tomato into a very fine dice. It should pretty much be a pulp.
  • Slice the green beans into pieces.
  • Heat your stock.
  • Drain the artichokes and canned beans

Start frying

  • Heat olive oil in the pan. Add the mushrooms, frying them until they are well brown. Press down on them with a spatula to get even browning and to release moisture. Season the mushrooms with salt and pepper.
  • Remove the mushrooms to a plate, and add the red peppers. Fry the peppers until they have coloured a bit. Return the mushrooms to the pan, and add the tomato and garlic. Stir for a minute, then add the artichokes, green beans, canned beans and smoked paprika. Stir to mix. Add the paella rice, and stir to mix the rice with the other ingredients. Now, add the vegetable stock and saffron water.

Cook the rice

  • Bring the liquid to a boil, and then reduce the heat a little (you want a vigorous simmer). Don't stir the rice. You may need to turn the heat down just a little as the liquid evaporates. All the liquid should be absorbed by the end, and the rice should be cooked but not too soft. You can add a little more water or stock if the rice is not cooked to your liking by the time the liquid has evaporated. This should take about 20 mins.
  • When the liquid has evaporated, turn the heat low and let the rice toast for a minute or two. Here you have to rely on your senses -it should smell toasty not burnt. Remove from heat and serve!
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