Although I was born and raised in Valencia, my father did not. He is from Monóvar, a small town in the interior of Alicante, and in turn his mother (my grandmother, come on) is from Daroca, a town in Zaragoza. That makes their paellas not the most orthodox either in the ingredients or in the elaboration, as is the case with this vegetable paella recipe, but they are so good that it is a crime not to share them with the world.
If you are looking for one more traditional vegetable paella recipe, I recommend the vegetable paella of my partner Pakus, but still I invite you to continue reading and discover this one, it will not disappoint you.
Ingredients for 4 people
- 4 scoops of pumpkin rice (1 little more than one glass), artichokes, green beans, a tomato and red peppers. Also olive oil, salt and saffron. Optionally, vegetable stock.
How to make a vegetable paella
My father always starts the recipe by preparing a simple vegetable broth with some potatoes, carrots and turnip. This is completely optional and nothing traditional, but It helps to make the paella taste better.
Then cut the artichokes into pieces (cut into four quarters, for example) and the red peppers in strips, chop the tomato and fry it all together with the beans in the paella. Then add the vegetable stock, adjust salt, and let it all cook another time, like a half hour, so that it is releasing flavor.
More or less uses about four parts of stock for each part of rice (four or five glasses for little more than a glass of rice), but you must always be attentive and have some hot stock reserve in case you are missing.
Finally add the rice and saffron, adjust salt again and let the rice be done for 17 minutes, always watching that there is no lack of water or the fire is too strong. Finally, turn off the heat and cover the paella with paper towels or a cloth and let stand five minutes before serving.
Processing time | 1 hour and a half
Difficulty | Easy
I love my father's vegetable paella. The red pepper and the beans, which are not present in the more traditional version (with bachoquetaflat green bean and garrofó, fresh, white and flat beans) give it a taste and texture that I like very much, although the real protagonist is the artichoke, without which this rice would not make sense.