Spanish Vegan Paella

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This recipe is not mine, but all the photos are. I was lucky enough to be invited to Kirsten’s house for lunch and some tips on photographing food. I haven’t been very good at implementing them, mostly due to lack of energy. When I have the energy I like to play around with things and try and be more creative. When these photos were taken, I made an effort, to try and honor Kirsten’s hospitality and kindness and not least a wonderful recipe.

This what she made me for lunch and I’ve made it serveral times after that, just loving it. Please try it and enjoy it… I have of course asked permisson to bring this to you in English. Make sure you read the recipe carefully as not to miss anything. Thank you Kirsten!

300 g brown rice or the ones you prefer

Olive oil

Vegetable broth for boiling the rice

A nip of safran or 2 tsp turmeric

1 bayleaf

150 g chickpeas* (or 1 can)

100 g onion

4 cloves of garlic

2 Tbsp olive oil

1/2 Tbsp cumin

1 red pepper

1 green pepper

2 tsp paprika

1/2 tsp cayenne pepper or dried chilies

150 g mushrooms, (e.i. King oyster mushroom)

100 g peas (possibly frozen)

100 g corn (possibly frosne – I used canned)

1 glas grilled artichokes in oil

50 g black olives

1 bunch of parsley

Turn the owen on to 200°C/400°F

Wash the rice and saute theem in the 2 Tspsk oil a couple of minutes. Boil them as advised on the package

Put the safran in a morter and crush it with a bit of rough salt. Poor boiling water on it and desolve it. Add the safran to the rice – or use turmeric. Also add the bay leaf

Brown rice is boiled in app. the double amount stock ca. 35 minutes. White rice is boiled app. half as long. All the vegetable stock should be gone. If not save it

If you use raw chickpeas, soak them over night and boil in fresh water app. 20 min. Drain them

Chop onion and garlic and sveat them with the cumin in 2 Tsp of oil, until the onions are clear

Chop the peppers into small cubes (removed seeds and the inside) and sveat them 4-5 min. Sprinkel with paprika and cayennepepper or chili and a bit of salt

Remove onion and peppers from the pan

Cut the mushrooms i thick slices and sveat them in a little more oil until golden

Mix onion, peppers and chickpeas in the rice together with peas and corn. Potentially add the extra moisture from the rice or a little stock, so the rice are not dry

Put the mix on a low ovenproof dish or a paella pan

Cut through the archichokes and arrange them on the rice with the mushrooms. Put the olives on

Cover the dish with aluminum foil and heat the paella in the oven at 200 C° (400°F) app. 15 min.

Sprinkel with parsley before serving

*If you use raw chickpeas, remember to soak them the night before overnight!

Tips
You can add other vegetables such as tomatoes (possibly dried in oil), carrots, cellery, suash etc. and herbs like thyme. All in all there are a lot of possiblities to be creative with paella