Paella de Verduras
The vegetarian feast
Vegetable paella with Albufera rice, saffron, artichokes, baby green beans from Navarra, piquillo peppers, smoked paprika, and EVOO. The Iberico Club beans and piquillos go in near the end since they're already cooked preserves. This is a legitimate main course that happens to be vegetarian — no compromises.
Ingredients
- Gourmet Fire Roasted Piquillo Peppers from Lodosa. Jar (10-16 pieces)
- Gourmet Baby Beans in Olive Oil from Navarra. 12 oz Jar
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Albufera Rice for Paella. 2.2lb (1kg)
- Premium Smoked Paprika from La Vera. 2.5 oz
- Spanish Premium Saffron for Paella. 5 single-dose packs.
Preparation
- In a paella pan, sauté diced onion, garlic, chopped artichoke hearts, and diced fresh tomato in EVOO until softened.
- Add smoked paprika and saffron, stir 30 seconds. Add Albufera rice, stir to coat. Pour in hot vegetable stock (our wood-fired vegan broth is out of this world!).
- Cook 15 minutes uncovered without stirring. In the last 3 minutes, scatter the baby green beans (drained) and piquillo pepper strips over the top.
- Let rest 5 minutes covered with a towel. Drizzle with fresh EVOO. Serve from the pan.
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