Vegetable Paella

Ingredients

• 6 tbsp Olive oil
• 400 g paella rice
• 800 ml vegetable stock
• 1 bay leaf
• 1 tsp saffron strands
• 1 red bell pepper
• 200 g Green beans
• Salt
• 400 g Tomatoes
• 1 onion
• 2 Garlic cloves
• 100 g pitted black olives
• 200 g frozen peas
• pepper (ground)
• 1 Organic lemon
• 1 sprig fresh thyme (for garnish)
• 1 stalk marjoram
• paprika powder (to sprinkle)

Instructions

1. 1.

   Heat 3 tbsp olive oil in a pot, add the rice and sauté for 3 minutes until translucent. Pour in about 600 ml vegetable stock. Add the bay leaf and crushed saffron strands, cover and cook for about 10 minutes until the rice is half done.

2. 2.

   Meanwhile wash, halve, deseed, and dice the bell pepper. Blanch the green beans in boiling salted water for 2–3 minutes, then drain and shock with cold water. Wash the tomatoes; score them crosswise, blanch briefly in hot water, cool, peel, and dice. Peel and finely chop the onion and garlic.

3. 3.

   Heat the remaining oil in a paella pan. Sauté the onion and garlic for 5 minutes. Add a splash of stock. Stir in the partially cooked rice, bell pepper, olives, and beans; mix well and cook over medium heat for about 10 minutes. Fold in tomatoes and peas, then simmer for another 5 minutes until everything is tender. If the paella becomes dry, add more stock. Season with salt and pepper, then serve on warmed plates garnished with lemon wedges, fresh herbs, and a sprinkle of paprika.

4. 4.

   Season the vegetable paella with salt and pepper. Wash and slice the lemon into thin wedges. Shake off excess moisture from the herbs. Garnish the paella with lemon slices, herbs, and a dusting of paprika before serving.