Spring vegetable paella

Spring vegetable paella

By
From
Arabesque
Photographer
William Meppem

This paella is cooked more like a risotto so the rice becomes creamy. It has no cheese, though, in order to maintain the fresh intense flavours of the vegetables.

Ingredients

Quantity Ingredient
60ml olive oil, flavoured with 1 small onion, quartered and 2 cloves garlic
400g vialone nano rice
1 litre chicken stock, simmering
15 strands saffron, roasted and crushed to powder
120g peas, shelled and blanched for 2 minutes
120g fresh broad beans, blanched and peeled
8 Artichokes cooked à la niçoise
or 8 good quality purchased artichokes, preserved in oil
2 medium tomatoes, de-seeded and diced
2 small red peppers, roasted, skinned and diced
100g butter, chilled and cut into small cubes
salt and pepper

Method

  1. Prepare the peas and broad beans, and cut the artichokes in quarters.
  2. To make the risotto, fry the onion for a few minutes to flavour the oil, then discard it. Add the rice and stir for two minutes to coat each grain of rice with the oil. Next, add enough hot stock to cover the rice by a finger-width. Cook on medium heat, stirring with wooden spoon from time to time, until most of the stock has been absorbed.
  3. Add the same quantity of stock. Again, cook on medium heat, stirring with wooden spoon from time to time, until most of stock has been absorbed.
  4. Add a third amount of stock (reserving 100 ml for the last stage) and when half the liquid has been absorbed, add the saffron, blanched peas and beans and the artichokes. Stir gently and then add tomato, red pepper, salt and pepper.
  5. Remove from the heat, cover the pan and let sit for 3 minutes. Return the pan to the heat and add the cold diced butter and the last 100 ml of stock and stir gently until the butter has been incorporated.
  6. Adjust seasoning and serve with a fresh green salad.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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