Recipe: Delicious Green Vegetable Paella 🌱🌿

Green Vegetable Paella 🌱🌿.

You can have Green Vegetable Paella 🌱🌿 using 21 ingredients and 4 steps. Here is how you cook that.

Ingredients of Green Vegetable Paella 🌱🌿

1. Prepare A few of sprays or a splash of rapeseed oil.
2. You need 1 of white onion - finely chopped.
3. Prepare 1 of shallot - finely chopped.
4. It's 1 of small carrot - finely chopped.
5. Prepare 1 stick of celery - finely chopped.
6. Prepare 3 of ripe tomatoes - grated.
7. It's 1 cup of green peas (fresh or frozen).
8. It's of 1 cup green beans (fresh or frozen.
9. Prepare 2 cups of leafy greens (I used rainbow chard).
10. It's of 3 cloves garlic - crushed.
11. It's 1/4 tsp of paprika.
12. Prepare 1/2 tsp of turmeric.
13. You need pinch of off saffron.
14. It's 2 cups of paella rice.
15. You need 3 cups of veg stock or broth.
16. You need 1 of lemon.
17. You need 1 bunch of parsley.
18. It's 1 sprig of Rosemary.
19. You need 1 of good glug of white wine.
20. You need 1 of shake of Tabasco.
21. You need 1 of wedge of lemon and/or lime.

Green Vegetable Paella 🌱🌿 instructions

1. In a non-stick pan heat the oil and gently fry the chopped onion and shallot until translucent. Add finely chopped carrot and celery (soffrito) and chopped garlic and stir for a couple of minutes until just starting to brown. Add the turmeric and grated tomato, squash if using and stock and white wine bring to a simmer..
2. Add the paella rice along the middle of the pan to sit just above the fluid level. Simmer until the rice is almost cooked. Add the veggies whilst there remains enough fluid in the pan to cook them. This may be at different stages - asparagus will take a little longer than the rainbow chard and peas. BBQ veg???.
3. Your paella is ready when the water is absorbed and you start to smell the pan is just starting to burn (that’s the lovely crispy bits) Add the paella rice along the middle of the pan to sit just above the fluid level. Simmer until the rice is almost cooked. Add the veggies whilst there remains enough fluid in the pan to cook them. This may be at different stages - asparagus will take a little longer than the rainbow chard and peas..
4. Serve with chopped parsley, freshly squeezed lemon and swish of olive oil, a splash of green and red tabasco (and I suggested on my last recipe, enjoy with a cool drink, just perfect for a sunny weekend in the garden..