Hola, mucho gusto!
Si, it is spanish time, as today I am sharing with you paella. Olé!
This is another one pot job, which is fantastic for large groups and dinner parties. If you’re not vegan, you can add prawns,or chicken and chorizo.
This is a dish you wouldn’t even realise was specifically vegan. It is also gluten free! Just make sure you have a gluten free stock cube.
You will need:
- 1 large spanish onion diced
- 1 red and 1 yellow pepper- seeded and diced
- 225g paella rice
- 200g tomatos
- 100g peas
- 1 tbs paprika
- 1 crushed garlic clove
- 750ml vegetable stock
- 1 can chickpeas
- 2 courgettes
1) Fry off the onion and peppers until soft. Then add the paprika and the garlic for another 4 mins.
2) Add the rice, tomatoes and 3/4 of the stock. Leave all this to simmer for 20 mins before adding the rest of the stock.
3) Mean while drain the chickpeas and put them on a baking tray with salt, paprika and chilli powder to taste. Pop them in the oven at 200 degrees for 25 mins. When the paella is done, pour them on top as a crunchy contrast!
4) Keep stirring regularly until the rice has softened and lost its’s “nuttiness”
Now for the courgettes, which have become my new favourite side dish.
1) Chop the courgettes into batons.
2) Put them in a bag with the zest and juice of one lemon, a large pinch of salt and another of pepper. Now for the fun bit: you must shake it up! But remember to seal the bag first…
3) Put them in the oven for 40 mins until browned around the edges, serve on the side.
Here comes the confessions:
Admittedly I was so hungry on monday I forgot to take a picture of the food before I cooked it. I am usually so restrained! But not that day, therefore I apologise and I did my best with what was left in the pan.
The lemon salted courgettes go with pretty much everything! So make sure you give them a go, they’re like healthy(ish) chips…(ish)
Oh and I don’t really know any spanish, I’m just great at google translate.