🥗 Vegetarian Recipes

Instructions

1. Heat a large sauté pan with a knob of butter or a dash of vegetable oil. Sauté the onions for 5-10 minutes.
2. Add the garlic, paprika, smoked paprika, and cayenne pepper and stir-fry for about 5 minutes until the vegetables soften.
3. Sprinkle the paella rice into the pan and stir-fry for 1 minute.
4. Pour the tomato frito and 500 ml of vegetable stock into the pan and stir in the saffron, bay leaves, and chickpeas.
5. Reduce the heat slightly and cover the pan. Simmer gently for 25-30 minutes, stirring occasionally. The paella rice will now absorb the liquid and begin to cook. If it becomes too dry, add a little more stock. Taste occasionally to check for doneness.
6. Stir in the peas 5 minutes before the end of the paella and let them cook briefly. Fresh peas will take a little longer.
7. Taste the paella and season to taste with lemon juice, black pepper, and salt, if desired.
8. Serve the vegetarian paella with lemon wedges and finely chopped parsley.