Vegetarian Paella Recipe

Vegetarian Paella Recipe

Ingredients

8 tablespoons olive oil

1 onion, chopped

½ yellow pepper, sliced

½ red pepper, sliced

½ fennel bulb, sliced ​​thinly

2 cloves garlic, chopped

2 bay leaves

½ teaspoon paprika

1 tablespoon turmeric powder

150g paella rice

100ml white port wine

1 teaspoon saffron threads

450ml vegetable stock

240g chickpeas (1 can, drained)

4 canned artichokes, quartered

2 tomatoes, cut into 1 cm cubes

20 olives

20g parsley

lemon juice (to taste)

salt

Preparation

1. In a paella pan, heat 8 tablespoons olive oil and sauté 1 chopped onion. Season with a pinch of salt. 2. Add ½ yellow pepper, ½ red pepper and ½ fennel bulb. Add 2 cloves of minced garlic, 2 bay leaves and season with 1 teaspoon of paprika and 1 teaspoon of turmeric powder.

3. Add 250g of chickpeas and 200g of steamed Carolina rice to the mixture and fry a little.

4. Pour in 100ml of white port wine, add 1 teaspoon of saffron filaments diluted in a little warm water and 450ml of vegetable stock.

5. Cook for 15-20 minutes, without stirring or covering.

6. Remove the rice from the heat and add 4 canned artichokes cut into quarters, 2 diced tomatoes, pitted black olives and chopped parsley.

7. Drizzle with a few drops of half a lemon and decorate with slices of the other half.