- 2 medium sized red onions, chopped
- 4 garlic, cloves, minced
- 1 Spanish pepper, diced
- 6 tomatoes, plum
- 90ml olive oil
- 300g Bomba rice
- 1tsp smoked paprika
- 900ml vegetable stock
- pinch, saffron threads
- pinch, salt
- 100g mixed vegetables – peas, sweet corn and carrots
- 5 sprigs of asparagus
- 1 lemon
- Boil the kettle. Remove and place the boiling water into a large bowl. Blanche the tomatoes in the water for a couple of minutes and then remove the skins.
- To make the sofrito, place the onions with the garlic, pepper, tomatoes and half the olive oil in a large non-stick paella pan. If you do not have a paella pan, use large non-stick frying pan, as a substitute.
- Cook all the ingredients over a medium heat, until they soften. This should take no more than four or five minutes.
- Switch off the heat. Add the rice, paprika and remaining oil, ensuring that the rice is well coated with the sofrito mixture and oil.
- Return the pan to the heat. Add the stock, saffron and salt and bring the mixture to the boil. Reduce the heat and simmer gently for about 10 minutes.
- Stir in the mixed vegetables and cook for a further five minutes. If you are feeling daring, you may wish to add a couple more tablespoons of olive oil. Resist the urge to stir any further. The rice will expand, and the liquid begins to reduce in size. Lastly, decoratively add the asparagus and cook for about a minutes. Switch off the heat. Cut the lemon into segments – two of which drizzle over the paella and the remaining, place around the side.
- Let the paella sit for a couple of minutes before serving it. Do not worry about the rice sticking to the bottom of the pan, part of the Spanish tradition is for guests to enjoy the rice crust at the bottom!
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Edward Daniel | Vegan Chef