paella plant

Preparation: 30 minutes

Cooking: 1 hour

Parts: 6

The seafood and meatless version of this signature Spanish dish emphasize vegetables like artichoke hearts, peas, beans, and fennel, bringing out the meat and adding texture. A friendly dish based on the quality of the food and fresh banana rice.

Ingredients

Vegetable soup

15 ml (1 tablespoon) olive oil

2 onions, unpeeled, washed and halved

2 liters (8 cups) water

3 carrots, peeled, washed and cubed

1 chives, washed and cut into pieces

1 fennel, twig only (reserve the onion for the paella)

10 bell peppers, crushed

Spanish seafood paella

1 fennel onion, cut into 2-cm (3/4-inch) wedges

75 ml (1/3 cup) olive oil

1 398 ml (14 oz) can whole artichoke hearts, drained, halved, and dry bound

1 chopped onion

1 red bell pepper, seeded, roughly cut into cubes

225 g (1/2 lb) sweet peas or diced peas

14 oz (398 ml) can of lima beans, drained and rinsed

5 ml (1 teaspoon) smoked sweet paprika

2.5 ml (12 teaspoons) saffron threads

180 ml tomato paste

385g (1 3/4 cup) paella (see note)

2 cloves minced garlic

1 sprig of fresh rosemary

Lemon wedges for serving

Preparation

Vegetable soup

• On medium heat, drain the broth and leave it on low heat in a saucepan over high heat until charred. He fell. Return the broth to the bottom of the pot. . You will get 1.25 liters (5 cups) of soup. Salt coat the meat and keep it warm while preparing the paella. Pile of compost or herbs.

Spanish seafood paella

• In a paella pan or large frying pan about 38 cm (15 in) in diameter over high heat and warm with medium salt, fry fennel on each side in 30 ml (2 tablespoons) of oil until yellow. . Looking for a plate of love.

• Add 15 ml (1 tablespoon) of oil to a frying pan and fry the chopped Korean noodles. Keep on the side other of the board.

• Add 15 ml (1 tablespoon) to the saucepan with the onions, sweet peppers, sweet beans, and kidney beans. 3 cook while stirring. Push the vegetables out of the pan and continue for the remaining minutes to release the center of the pan. Sprinkle tomatoes in minutes and marinate for 30 seconds and 11 minutes. Keep adding while drinking the hot sauce. We continue to add rice, add sesame oil and garlic and stir. Add rosemary broth. cooked. Adjust the spices. 10 minutes.

• Spread the artichokes over the rice, toasted side up. 8 minutes, or continue to cook rice, but still slightly tough, broth is extracted, and sides of pan caramelize. From remove heat and leave for 5 min. Served with lemon slices.