Paella Vegetariana
Paella Vegetariana emerges as a delightful twist on the classic Spanish dish, tailored for those who prefer the richness of vegetable-centric cuisine. Upon discovering this version during travels, it's been a journey of exploration into how artichokes, flageolet beans, and the savory depth of chicken broth (or its vegetarian alternative to keep the dish entirely plant-based) can come together in a harmonious blend that doesn't compromise on the essence of traditional Paella. These main ingredients, alongside a variety of spices and herbs, create a dish that is both comforting and complex in flavor.
Equipment
- 1 cross shape
- 1 saucepan
Ingredients
- 2 artichokes
- 6 cups of chicken broth
- 1 large eggplant
- 1 large bell pepper
- 9 ounces flageolet beans
- 2 medium tomatoes
- 4 cloves garlic
- 9 ounces white beans
Instructions
- Before preparing, soak the chickpeas night and discard the liquid.
- Thinly slice the garlic.
- Split the tomato in half and then into four pieces per half.
- Cover the lid on the grate, drizzle with enough canola oil to cover the bottom, and heat.
- Sauté the onion, ginger, and tomatoes in the canola oil until it's hot.
- To avoid sticking, use olive oil as required.
- Add the lentils and stir to combine.
- Place the rice in a cross shape.
- Stir for two or three minutes to coat the rice completely in oil before adding the other ingredients.
- Stir everything together well.
- Stir in the saffron to the stock in the saucepan.