Vegetable paella




  • 1 Kilograms
    of rice
  • dl extra virgin olive oil (low acidity)
  • 1/2 Kilograms
  • 1/2 Kilograms
    red peppers
  • 1/2 Kilograms
    green peppers
  • bunch spring garlic (alls tendres)
  • 1/2 Kilograms
  • 1/2 Kilograms
  • 1/4 Kilograms
    green beans (in the winter these can be frozen)
  • 1/2 Kilograms
    canned tomatoes
  • 1/2 Kilograms
  • cloves of garlic
  • a few sprigs of parsley
  • Mushrooms
  • 150 Grams
    of fresh mushroom (“cama secs or “múrgoles” if these are in season)
  • 15 Grams
    mushroom / dried “ciurenys” or “ceps”
  • 3 Litres
  • 1/2 Kilograms
  • parsnip
  • turnip
  • stems of celery
  • 1/4 Kilograms
  • medium leek
  • sprig of fresh thyme


  1. If you are cooking outside, start by balancing the “paella” pan as best you can: pour a little oil into the “paella” which will show you when the pan is level. Place the dried mushrooms in water to soak.

  2. To prepare the stock, you should first wash the vegetables well and then chop them coarsely. Also remember that the stock is already salted; when you pour it over the rice check that it’s salty enough and then you don’t have to worry too much about adding salt. Keep the stock on the boil so that it is piping hot. When you pour it on the rice, do it with a jug or a ladle and pour it through a strainer

  3. Now chop all the vegetable into small pieces – bit-sized or diced, depending on the vegetable in question

  4. Start cooking the vegetables one by one (especially when you are cooking for a crowd) and make sure nothing gets burnt or the pan becomes sticky. First fry the onion and set it aside. Then fry the carrots and then the pepper

  5. Set each vegetable aside when it is cooked. Continue until you have cooked all the vegetables. Add a pinch of salt to each of the vegetables as you cook them. Now shred the tinned tomatoes. Cut the fresh mushrooms and the rehydrated ones into strips and now you can mix all the vegetables together and return it to the frying pan (paella).

  6. When this has been done and you have stirred the mixture a few times you will see that it smells good and looks pretty! Now it’s time to add the tomatoes. Next add the rice and a little of the stock (also called broth). Stir the rice into the mixture a few times and then add a tablespoon of paprika and finally add the stock (2.5 liters per kg of rice).

  7. You may need to add stock so keep some simmering or if you have run out of stock, boil some water to have it ready if necessary. Rice should not be stirred very much so, although you must make sure the rice is not sticking to the bottom, it’s best to regulate the temperature and be patient.

  8. Taste it from time to time. Notice the grains of rice and you will see that they begin to lose their whiteness and they become translucent


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