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Vegetable paella
Duration:
40 min
Level:
Hard
Made by:
Lara
Lara (@berries.and.basil) is a photographer with heart and soul, studies sports science and is a passionate climber herself besides her job as a climbing coach. But she also loves to cook and bake and capture delightful moments with her food pictures.
Ingredients
3-4
Servings
400 g planted.pulled Nature
300 g Paella or round grain rice
1 red bell bell pepper
1 yellow bell bell pepper
1 large red onion
200 g peas, frozen
800 ml water
2 tsp vegetable broth powder
1 tsp paprika powder, noble sweet
1 pinch of saffron threads
some salt and pepper
4 tsp coconut oil
300 g canned chopped tomatoes
140 ml coconut milk
50 g 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
A little salt and pepper
4 TBSP. Coconut milk
4 TBSP. Soy sauce
2 TSP Rice syrup
1 TSP Paprika
A little salt and pepper
Preparation
1
For the marinade, mix all the ingredients together and pour into a sealable glass jar. planted.pulled nature into a sealable glass jar. Mix everything well, seal tightly and leave to marinate in the fridge for the time being.
2
Mix the saffron threads with 800ml lukewarm water and the vegetable stock powder and set aside for the time being.
3
Peel the onion and cut into small pieces. Wash the peppers, remove the seeds and also cut into bite-sized pieces.
4
Heat 2 tsp coconut oil in a pan and sauté 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 on medium heat for about 20-25 minutes until the rice is al dente. Then remove from the hot plate, season with salt and pepper and place the rice in a heatproof pan or casserole dish.
6
Preheat the oven to 180 degrees.
7
Heat 2 tsp coconut oil in a frying pan and fry the planted.pulled marinade in it. Then spread on 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, sprinkle with a little lemon juice and serve.
