Vegetable paella with artichokes and edamame
Cooking time:
45 minutes
Active time:
45 minutes
Complexity:
Average
Paella for vegans and those who want a break from meat. We added interesting products like grilled artichokes to it so that you can enjoy new shades of taste in a classic dish.
See all recipes category Rice 
5
Recipe "Vegetable paella with artichokes and edamame "
Ingredients for 4 servings
ground round grain rice
200 g
zucchini
0.5 pcs.
Ramiro pepper
1 pc.
edamame beans
2 tbsp. spoons
diced tomatoes
200 g
cherry tomatoes
2 tbsp. spoons
artichokes grill
100 g
lemon
1 pc.
dry vegetable broth
1 tbsp. spoon
saffron
at the tip of a knife
smoked paprika
1 tsp
pitted green olives
120 g
onions
0.5 pcs.
garlic
2 cloves
olive oil
1 tbsp. spoon
salt, black pepper
to taste
water
300 ml
Step 1/5
Dilute a tablespoon of Vegetable Dry Broth Dry seasoning in 300ml hot water, or use homemade vegetable broth, if available. Pour half a glass of hot water over saffron and let it brew.
Step 2/5
Grind the onion and garlic. Dice the peppers. Heat olive oil in a frying pan, fry the onion until soft (about 3-4 minutes), add garlic and fry over a medium-low heat. Add the peppers and simmer over a medium heat until soft for 7 minutes. Add the tomatoes in cubes in your own juice, season with salt, black pepper and smoked paprika, simmer for another 2-3 minutes, breaking the tomatoes with a spatula.
Step 3/5
Add the rice, vegetable stock (300ml) and saffron water to the pan. Stir and leave to cook the rice over a low heat, without stirring, for about 10 minutes, until almost all the liquid has evaporated. Try rice, if it is still too hard, add a little water and leave for another 2-3 minutes. Then, for half a minute, make a strong heat so that the crust of rice slightly caramelizes from below and sticks to the pan - this is the trademark of paella, the crust of socarrates.
Step 4/5
Pre-fill Edamame with hot water to defrost. In a separate pan or grill, fry a mug of zucchini for a couple of minutes, add artichokes and edamame and warm for another minute.
Step 5/5
Transfer the vegetables to the pan with the rice, add the cherry tomatoes and olives, turn off the heat, cover with a lid or foil and leave the rice to reach for another 15 minutes (do not forget to remove from the heat). Serve with lemon wedges, sprinkled with herbs to taste.
Ingredients for 4 servings
ground round grain rice
200 g
zucchini
0.5 pcs.
Ramiro pepper
1 pc.
edamame beans
2 tbsp. spoons
diced tomatoes
200 g
cherry tomatoes
2 tbsp. spoons
artichokes grill
100 g
lemon
1 pc.
dry vegetable broth
1 tbsp. spoon
saffron
at the tip of a knife
smoked paprika
1 tsp
pitted green olives
120 g
onions
0.5 pcs.
garlic
2 cloves
olive oil
1 tbsp. spoon
salt, black pepper
to taste
water
300 ml
Nutritional value per 100 g
Calories
136 kcal
Proteins
3 g
Fats
5 g
Carbohydrates
20 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
0 g
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