Vegetable paella

Duration: 40 mins
Difficulty: Difficult
Made by: Lara
Lara (@berries.and.basil) is a photographer with heart and soul, studies sports science and, in addition to her work as a climbing trainer, is a passionate climber herself. She also loves cooking and baking and capturing enjoyable moments with her food photos.


3-4 Portions

400g planted.pulled Nature
300g Paella or short grain rice
1 red pepper
1 yellow pepper
1 large red onion
200 g Peas, frozen
800ml Water
2 tsp vegetable broth powder
1 teaspoon Paprika powder, sweet
1 pinch of saffron threads
some salt and pepper
4 tsp coconut oil
300g canned chopped tomatoes
140ml Coconut milk
50g Pomegranate seeds
some fresh basil
Optional: some lemon juice

For the marinade

4 tbsp oil
4 tbsp Coconut milk
4 tbsp soy sauce
2 tsp rice syrup
1 tsp paprika
Some salt and pepper

Products in this recipe

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For the marinade, mix all the ingredients together and pour into a sealable glass container together with the planted.pulled nature. Mix everything well, close tightly and let it steep in the fridge for now.
Mix the saffron threads with 800ml lukewarm water and the vegetable stock powder and set aside for now.
Peel the onion and cut it into small pieces. Wash the peppers, remove the seeds and also cut them into bite-sized pieces.
Heat 2 teaspoons of coconut oil in a pan and fry the onions until translucent. Add the pepper pieces and frozen peas and fry briefly.
Add the rice and deglaze with the chopped tomatoes, coconut milk and saffron including the liquid. Stir well and simmer over medium heat for about 20-25 minutes until the rice is al dente. Then remove from the warm plate, season with salt and pepper and place the rice in a heatproof pan or casserole dish.
Pre heat the oven to 180 degrees celcius.
Heat 2 teaspoons of coconut oil in a pan and fry the planted.pulled including the marinade. Then spread over the rice in the baking dish.
Bake the casserole dish in the preheated oven for about 15 minutes. Remove and top with the pomegranate seeds and some fresh basil. Optionally drizzle with a little lemon juice and serve.

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