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Veggie Paella

A community recipe by Josepha

Not tested or verified by Nigella.com

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Introduction

Everyone loves paella, but not everyone eats meat and seafood.

Ingredients

Serves: 2 to 4

Metric Cups

extra virgin olive oil
1 kilogram basmati rice (or Spanish rice)
½ tomato
4 paprika (red and yellow, the colours of the Spanish flag!)
4 quorn schnitzels (or alike)
4 tablespoons curry powder
5 saffron (tiny pieces)
4 tablespoons tomato tapanade
1 large onion
2 cloves garlic
1 chilli (or chilli paste - Sambai Manis)
10 centimetres fresh rosemary (branch)
1 can peas (canned)

extra virgin olive oil
2⅕ pounds basmati rice (or Spanish rice)
½ tomato
4 paprika (red and yellow, the colours of the Spanish flag!)
4 quorn schnitzels (or alike)
4 tablespoons curry powder
5 saffron (tiny pieces)
4 tablespoons tomato tapanade
1 large onion
2 cloves garlic
1 chile (or chilli paste - Sambai Manis)
3⅞ inches fresh rosemary (branch)
1 can peas (canned)

Method

Veggie Paella is a community recipe submitted by Josepha and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the rice in a large pan with water, then add a peeled onion and 4 full spoons of curry powder and set to cook.

Put some olive oil in a large pan. While waiting for it to get hot, slice the tomatoes in 4. Put the tomatoes in the hot oil and let them cook. Lay the rosemary on top and then add a lid and minimise the heat to half until the tomatoes are reborn to a brilliant red sauce. Mince the garlic and add it to the tomato sauce together with the saffron and the minced chilli or 1 or two tablespoons of Sambal Manis. Give it a good stir, all the ingredients including the rosemary will disappear into the sauce.

Set the heat to minimum and keep the lid on. Put oil in a different pan.

While heating, slice the paprikas in long thin parts. Add them to the oil. Stir them through until they become soft, don't let them burn or get brown. When soft add the tomato tapanade and put the heat down. Stir a bit.

Take the quorn and make thin long slices. When the tapanade has melted into the paprika slices add the quorn. Put the heat up again and stir. Don't leave, quorn is overcooked easily, it does not need half as much time as meat.

When the quorn is hot enough put the whole contents of this pan in the one with the tomato sauce. Stir it all throughâ€¦ it will smell sooooo good! Like summer a hot breeze.

Warm the peas in a pan (if you choose frozen ones or fresh ones, then add them with the tomato sauce in stage one).

Pour the paradise mixture of red, yellow and golden over the rice together with the warm peas and stir all through.

The rice will be ready, pour out the water, take out the onion and keep the rice warm. It should be beautiful fragrant and gorgeously yellow.

Put the rice in a large pan with water, then add a peeled onion and 4 full spoons of curry powder and set to cook.

Put some olive oil in a large pan. While waiting for it to get hot, slice the tomatoes in 4. Put the tomatoes in the hot oil and let them cook. Lay the rosemary on top and then add a lid and minimise the heat to half until the tomatoes are reborn to a brilliant red sauce. Mince the garlic and add it to the tomato sauce together with the saffron and the minced chile or 1 or two tablespoons of Sambal Manis. Give it a good stir, all the ingredients including the rosemary will disappear into the sauce.

Set the heat to minimum and keep the lid on. Put oil in a different pan.

When the quorn is hot enough put the whole contents of this pan in the one with the tomato sauce. Stir it all throughâ€¦ it will smell sooooo good! Like summer a hot breeze.

Warm the peas in a pan (if you choose frozen ones or fresh ones, then add them with the tomato sauce in stage one).

Pour the paradise mixture of red, yellow and golden over the rice together with the warm peas and stir all through.

The rice will be ready, pour out the water, take out the onion and keep the rice warm. It should be beautiful fragrant and gorgeously yellow.

Additional Information

Serve with a fresh tomato and cucumber salad and some Spanish Tempranillo wine. When leftovers (I always make plenty!) heat up in an open oven pan, but add a bowl of water. The top of the Paella will have a delicious golden burn, but the rice will not have dried out at all. The day after often tastes even betterâ€¦ Hope you all enjoy! Warm regards, Josepha