Yotam Ottolenghi's multi-vegetable paella

A wildly colourful main course from the vegetarian food hero

Be the first to rate this recipe

Submit your version
Cancel

You must be logged in to use this feature.

Username:
Password:
Forgot your username or password?

Not a member? Register

Do you have an alternate version of this recipe?

Share it with us!

Submit your version

Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

--
Never lose a great recipe again!

Having an Allaboutyou.com recipe book is an easy way of creating an archive not only of our recipes but of your favourite recipes from absolutely anywhere. It will also give you handy shopping lists which you can change to suit your needs. Perfect!

Create your own recipe book Search Again
pr yotam paella

Serves: 1

Edit

Ingredients

U.S. U.K. Conversion chart
  • Yotam says: 'All my Spanish ingredients, and lots of other delicious wonders, I get at the small Spanish supermarket, Garcia, on Portobello Road. This is a proper piece of Spain in central London, not only for the produce but also for the typical laid-back attitude. I can't be sure but I think they take a siesta in the middle of the day.'
  • Serves 2. generously
  • 3 tablespoon(s) olive oil
  • ½ Spanish onion, finely chopped
  • 1 small red and 1 small yellow pepper, cut into strips
  • ½ fennel bulb, cut into strips
  • 2  garlic cloves, crushed
  • 2  bay leaves
  • ¼ tsp smoked paprika
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 150 gram(s) Calasparra rice (or another paella rice)
  • 100 ml good-quality medium sherry
  • 1 teaspoon(s) saffron threads
  • 450 ml boiling vegetable stock
  • 200 gram(s) shelled broad beans (fresh or frozen)
  • 12  mini plum tomatoes, halved
  • 5 small grilled artichokes in oil from a jar, drained and quartered
  • 15  pitted Kalamata olives, crushed or halved
  • 2 tablespoon(s) roughly chopped parsley
  • 4  lemon wedges
  • salt

Method

  1. Heat up the olive oil in a paella pan, or a large shallow frying pan, and gently fry the onion for 5 minutes. Add the peppers and fennel and continue to fry on a medium heat for about 6 minutes, or until soft and golden. Add the garlic and cook for a further minute.
  2. Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron. Boil down for a minute, then add the stock and teaspoon salt. Reduce the heat to the minimum and simmer very gently for about 20 minutes, or until most of the liquid has been absorbed by the rice. Do not cover the pan and don't stir the rice during the cooking. Meanwhile, pour plenty of boiling water over the broad beans in a bowl and leave for a minute, then drain well and leave to cool down. Now squeeze each bean gently to remove the skin and discard it.
  3. Remove the paella pan from the heat. Taste and add more salt if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and broad beans over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes. Take off the foil. Scatter the olives on top of the paella and sprinkle with parsley. Serve with wedges of lemon.
  4. Recipe from Plenty by Yotam Ottolenghi (Ebury Press, £25).
  • Rated:
  • No star
  • No star
  • No star
  • No star
  • No star
by 0 people
COMMENT PRINT

Loading photos...

Add your own comments


Loading comments...

Here are some alternate versions of this recipe created by our wonderful community of chefs!

Post your comment

Join us here...

Click on a magazine title to see all its online features and news
Prima Country Living
Stain buster Our guide to removing smudges, spots, and other spills.
See more stain busting solutions >

Community

Directory View all offers

MORE FROM ALLABOUTYOU

View by magazine : View by magazine Prima Country Living
hideAdvertisement
production