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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 also a passionate climber in addition to her work as a climbing instructor. But she also loves to cook and bake and capture delicious moments with her food pictures.
Ingredients
3-4
Servings
400g planted.pulled
300g paella or short-grain rice
1redbell pepper
1yellowbell pepper
1 large red onion
200g frozen peas
800ml water
2tspvegetable bouillon powder
1tsp sweet paprika
1 pinch of saffron threads
a pinch of salt and pepper
4tspcoconut oil
300g canned chopped tomatoes
140ml coconut milk
50g pomegranate seeds
a little fresh basil
Optional: a little 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 place them in a sealable glass jar along with the planted.pulled . Mix everything well, seal the jar tightly, and let it marinate in the refrigerator for now.
2
Mix the saffron threads with 800ml of lukewarm water and the vegetable broth powder, then set aside for now.
3
Peel the onion and cut into small pieces. Wash, core and cut the peppers into bite-sized pieces.
4
Heat 2 tsp of coconut oil in a pan and sauté the onions until translucent. Add the diced peppers and frozen peas and sauté briefly.
5
Add the rice and deglaze with the chopped tomatoes, coconut milk, and the saffron, including the liquid. Stir well and simmer over medium heat for about 20-25 Min until the rice is al dente. Then remove from the heat, season with salt and pepper, and transfer the rice to a heat-resistant pan or baking dish.
6
Preheat oven to 180 degrees.
7
Heat 2 teaspoons of coconut oil in a pan and sauté the planted.pulled the marinade. Then spread it over the rice in the baking dish.
8
Bake the casserole in a preheated oven for about 15 minutes. Remove and top with pomegranate seeds and some fresh basil. Optionally, drizzle with some lemon juice and serve.
