Step-by-Step Guide to Make Award-winning Green Vegetable Paella 🌱🌿

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The ingredients needed to make Green Vegetable Paella 🌱🌿:

1. Get A few sprays or a splash of rapeseed oil
2. Get 1 white onion - finely chopped
3. Take 1 shallot - finely chopped
4. Take 1 small carrot - finely chopped
5. Prepare 1 stick celery - finely chopped
6. Make ready 3 ripe tomatoes - grated
7. Get 1 cup green peas (fresh or frozen)
8. Prepare 1 cup green beans (fresh or frozen
9. Take 2 cups leafy greens (I used rainbow chard)
10. Take 3 cloves garlic - crushed
11. Get 1/4 tsp paprika
12. Take 1/2 tsp turmeric
13. Take pinch off saffron
14. Make ready 2 cups paella rice
15. Take 3 cups veg stock or broth
16. Take 1 lemon
17. Make ready 1 bunch parsley
18. Prepare 1 sprig Rosemary
19. Take 1 good glug of white wine
20. Prepare 1 shake of Tabasco
21. Make ready 1 wedge of lemon and/or lime

Instructions to make Green Vegetable Paella 🌱🌿:

1. In a non-stick pan heat the oil and gently fry the chopped onion and shallot until translucent. Add finely chopped carrot and celery (soffrito) and chopped garlic and stir for a couple of minutes until just starting to brown. Add the turmeric and grated tomato, squash if using and stock and white wine bring to a simmer.
2. Add the paella rice along the middle of the pan to sit just above the fluid level. Simmer until the rice is almost cooked. Add the veggies whilst there remains enough fluid in the pan to cook them. This may be at different stages - asparagus will take a little longer than the rainbow chard and peas. BBQ veg???
3. Your paella is ready when the water is absorbed and you start to smell the pan is just starting to burn (that’s the lovely crispy bits) Add the paella rice along the middle of the pan to sit just above the fluid level. Simmer until the rice is almost cooked. Add the veggies whilst there remains enough fluid in the pan to cook them. This may be at different stages - asparagus will take a little longer than the rainbow chard and peas.
4. Serve with chopped parsley, freshly squeezed lemon and swish of olive oil, a splash of green and red tabasco (and I suggested on my last recipe, enjoy with a cool drink, just perfect for a sunny weekend in the garden.

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