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    Preparation Time
    30 Mins
    Difficulty
    Medium
    Spice Level  

Spanish Vegetarian Paellaby Cook Gourmet

Rs. 398 Serves 2

The key to fantastic, authentic paella is saffron. The deep orange threads are the stigmas of the saffron crocus, a small flower that's cultivated primarily in Europe and Asia. Known as one of the most expensive spices by weight in the world, saffron threads are hand-picked from the flowers that contain only a few per plant. Because of the concentrated pigment and flavor, just a little goes a long way to scent, flavor, and color dishes like this one.

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Rs. 398Serves 2

NUTRITIONAmount Per Serving

    • Calories465

YOU WILL NEED

    Casserole Dish / Kadhai
    Saucepan
    Salt
    Black Pepper
    Water

INGREDIENTSPortion for 2

    2 tbsp Olive Oil
    1 Onion Sliced
    Spice Mix
    2.5 tsp Vegetable Aromat Powder
    1 Pinch Saffron
    3/4 Cup Arborio Rice
    100 gms Red Bell Pepper
    100 gms Yellow Bell Pepper
    100 gms Asparagus
    100 gms Sugar Snap Peas
    2 tbsp Parsley
    Zest of 1/2 Lemon
    1 Lemon

    Cook Gourmet

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    DIRECTIONS

       
      1

      Prepare Vegetable Stock In a saucepan bring 2.5 cups (600 ml) of water to boil, add vegetable aromat powder and mix well. Switch off heat and keep aside.

       
      2

      Cook Aromatics for Paella In a deep casserole dish / kadhai heat olive oil over medium heat, add onions and cook for 2 minutes until soft. Stir in the spice mix and cook for 1 more minute.

       
      3

      Add Rice to Aromatics Add arborio rice to the onion mixture and mix well over medium heat for 1 minute.

       
      4

      Add Saffron Water and Vegetable Stock While the rice cooks, in a small bowl, mix saffron strands with little vegetable stock, leave it for 30 seconds. (This is our saffron water). Add saffron water and rest of the vegetable stock to the rice, increase heat to high and bring the mixture to a boil, this should take 2 minutes.

       
      5

      Reduce the Stock & Add Veggies Bring heat to medium and cook uncovered for 15 minutes, stirring occasionally, there should be some stock left at this moment, as we will cook the veggies in it. Add the veggies (bell peppers, asparagus, sugar snap peas), salt and black pepper to taste

       
      6

      Reduce Stock and Serve On medium heat, cover and cook for another 3 to 4 minutes, until all of the stock has been absorbed. Remove from heat and squeeze in lemon juice (half a lemon), lemon zest and parsley. Mix well and serve with lemon wedges.

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