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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.
Ingredients
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
4 tbsp Coconut milk
4 tbsp soy sauce
2 tsp rice syrup
1 tsp paprika
Some salt and pepper
Products in this recipe
planted.pulled
nature
Preparation
1
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.
2
Mix the saffron threads with 800ml lukewarm water and the vegetable stock powder and set aside for now.
3
Peel the onion and cut it into small pieces. Wash the peppers, remove the seeds and also cut them into bite-sized pieces.
4
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.
5
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.
6
Pre heat the oven to 180 degrees celcius.
7
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.
8
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.
