A good vegetarian paella has been a bit of a holy grail for me for years, having had an amazing one in Barcelona a very long time ago. This one uses some delicious flavours and creates an amazing dish. Not quite authentic of course, but a pretty good approximation. Enjoy!
Artichoke and Asparagus Paella
Ingredients
200g basmati rice
½ tsp turmeric powder
30g flaked almonds
1 onion, thinly sliced
2 garlic cloves, crushed
200g asparagus spears, cut into 3-4 cm pieces
280g jar of artichokes in oil
20g capers
50g gherkins, finely chopped
50g black olives, pitted
200g button mushrooms, halved
1 tbsp tomato purée
10 cherry tomatoes, halved
100g sun dried tomato paste
1 tbsp fresh tarragon, chopped
1 lemon, cut into wedges, to garnish
Method
1. Rinse the rice then add the turmeric, cover with a lot of cold water and bring to the boil. Reduce the heat and simmer until the rice is cooked, about 15 minutes.
2. Meanwhile, add the almonds to a dry frying pan and toast for 2-3 minutes over a gentle heat. Set them aside.
3. Heat a tablespoon of oil from the artichokes in a large pan and gently fry the onion for a few minutes until soft and golden. Add the garlic and asparagus and continue cooking.
4. Drain the artichokes, keeping the oil for future use, and slice them in half. Add to the pan with the artichokes, capers, gherkins, olives, mushrooms and tomato purée. Continue to cook the vegetable mixture for 5 minutes.
7. Once the rice is cooked and drained, add it to the vegetables and stir through.
8. Stir in the tomatoes, sundried tomato paste and half the tarragon.
9. Serve immediately, garnished with the remaining tarragon, toasted flaked almonds and lemon wedges.
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Artichoke and Asparagus Paella
Ingredients
200g basmati rice
½ tsp turmeric powder
30g flaked almonds
1 onion, thinly sliced
2 garlic cloves, crushed
200g asparagus spears, cut into 3-4 cm pieces
280g jar of artichokes in oil
20g capers
50g gherkins, finely chopped
50g black olives, pitted
200g button mushrooms, halved
1 tbsp tomato purée
10 cherry tomatoes, halved
100g sun dried tomato paste
1 tbsp fresh tarragon, chopped
1 lemon, cut into wedges, to garnish
Method
1. Rinse the rice then add the turmeric, cover with a lot of cold water and bring to the boil. Reduce the heat and simmer until the rice is cooked, about 15 minutes.
2. Meanwhile, add the almonds to a dry frying pan and toast for 2-3 minutes over a gentle heat. Set them aside.
3. Heat a tablespoon of oil from the artichokes in a large pan and gently fry the onion for a few minutes until soft and golden. Add the garlic and asparagus and continue cooking.
4. Drain the artichokes, keeping the oil for future use, and slice them in half. Add to the pan with the artichokes, capers, gherkins, olives, mushrooms and tomato purée. Continue to cook the vegetable mixture for 5 minutes.
7. Once the rice is cooked and drained, add it to the vegetables and stir through.
8. Stir in the tomatoes, sundried tomato paste and half the tarragon.
9. Serve immediately, garnished with the remaining tarragon, toasted flaked almonds and lemon wedges.
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©The Vegetarian Society
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