Paella (veggie)

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Paella (veggie)

This is a large 14” frying pan.


1 red, yellow, orange pepper. ( bell peppers if you are over there…) chopped
2 Onions chopped
1/2 teaspoon chilli paste
1/2 teaspoon garlic paste
10 handfuls of paella/risotto rice
Handful of green beans chopped
3 spring onions chopped
1 vegetable stock cube
1 level teaspoon turmeric
1 level teaspoon paprika
1/2 teaspoon ground black pepper
White wine optional. (If there’s any left in the bottle. Generally not.)


Sweat the onions in a little oil with the chilli and garlic, stock cube.
Add the peppers and sweat for a few minutes.
Add the paella rice (this is a big pan) and sweat against, to roast the rice.
Add the beans and spring onions… there’s a lot of sweating going on here.
Cover with water.
Cover with a lid. I use a couple of pieces of tin foil.
Turn the heat down to a peep.
Cook for about 15 mins until the water is absorbed.

Ideally the rice should start to stick to the base and sides of the pan. The Spanish call this “socarrat”. You can do this by uncovering and turn the heat up at the end of cooking.

Easy to change by adding cooked off chicken, prawns or whatever you like.

For a smaller pan half the measures.

You could go all fancy with saffron instead of turmeric. I don’t think it makes a lot of difference. I keep meaning to buy a proper paella pan.

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