Vegetarian Paella – Dave Hamilton

I first came across a version of this recipe not far from the Templo Expiatorio de la Sagrada Familia in Barcelona. After a number of visits to Spain I think it is safe to say the Spanish are not really known for their vegetarian food. However, many bars and resturants will serve a vegetarian Paella and it is well worth a try.

I’ve tried to recreate this traditional recipe with allotment produce which should be in season towards the end of the summer holiday season when many may be returning back from Spain.

Ingredients

300g Paella Rice (Can use risotto rice)

1 Medium Courgette

4 Cloves of Garlic

1 Onion

1 Chilli

Large Handful of Beans – Pods Removed

2 x Corn on the cob

1.2 Litres/ 2 Pints of stock

Pinch of turmeric or if you’re posh saffron

Pinch of Paprika

2 Beef Steak tomatoes

Juice of 1/2 lemon

A little oil for cooking

Method

1. Fry the onion garlic and chilli in the oil, once the onion has browned and softened add the courgette
2. Once the courgette has softened a little add the rice and stir it around a bit
3. Pour half the stock over the rice and add the turmeric (or saffron if you’ve not been crunched by the credit crunch)
4. Bring to the boil – keep stirring
5. Remove the corn kernels from the cob with a sharp knife
6. Add them to the mix with the beans and chopped tomato
7. Slowly add the stock a little at a time as the rice soaks it up
8. After about 10-15 minutes of doing this add the lemon juice, stir and serve

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