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Vegetable Paella
Duration:
40 Min
Difficulty:
Difficult
Made by:
Lara
Lara (@berries.and.basil) is a photographer with heart and soul, studies sports science and is a passionate climber herself in addition to her job as a climbing coach. But she also loves to cook and bake and to capture delightful moments with her food pictures.
Ingredients
3-4
Portions
400 g planted.pulled Nature
300 g paella or round-grain rice
1 red pepper
1 yellow pepper
1 large, red onion
200 g peas, frozen
800 ml water
2 tsp vegetable stock powder
1 tsp paprika powder, sweet
a few saffron threads
some salt and pepper
4 tsp coconut oil
300 g chopped tomatoes, canned
140 ml coconut milk
50 g pomegranate seeds
some fresh basil
Optional: lemon juice
For the marinade
4 tbsps oil
4 tbsp coconut milk
4 tbsps soy sauce
2 tsp rice syrup
1 tsp paprika
Some salt and pepper
4 tbsp coconut milk
4 tbsps soy sauce
2 tsp rice syrup
1 tsp paprika
Some salt and pepper
Preparation
1
For the marinade, mix all the ingredients and pour into a sealable glass jar together with the planted.pulled nature. Mix everything well, seal tightly and leave to marinate in the fridge for the time being.
2
Mix the saffron threads with 800ml lukewarm water and the vegetable stock powder and set aside for the time being.
3
Peel the onion and cut into small pieces. Wash the peppers, remove the seeds and also cut into bite-sized pieces.
4
Heat 2 tsp coconut oil in a pan and sauté the onions until translucent. Add the pepper pieces and frozen peas and fry briefly.
5
Add the rice and deglaze with the chopped tomatoes, coconut milk and saffron, including the liquid. Stir well and simmer on medium heat for about 20-25 minutes until the rice is al dente. Then remove from the hot plate, season with salt and pepper and place the rice in a heatproof pan or casserole dish.
6
Preheat the oven to 180 degrees.
7
Heat 2 tsp coconut oil in a pan and fry the planted.pulled including the marinade. Then spread on the rice in the baking dish.
8
Put the casserole in the preheated oven for about 15 minutes. Remove and top with the pomegranate seeds and some fresh basil. Optionally, add a little lemon juice and serve.
