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Artichoke, Spinach and Broad Bean Paella Recipe

May 14, 2013 | In Recipe

This great paella recipe is suitable for vegetarians. Contrary to popular opinion, some paellas - especially in the mountain areas of Valencia - have no meat in them, the ingredients depend upon what is available at the time of year. If you can buy brown paella rice, then all the better, but adjust the quantity of stock as described at the end of the recipe.

For 4

3 tbsp olive oil

2 large Spanish onions, finely chopped

1 large green pepper, finely chopped

4 garlic cloves, finely chopped

250g paella (calasparra) rice

1 tsp sweet smoked Spanish paprika

2 ñoras peppers (dried Spanish peppers), optional

600ml hot vegetable stock

500g spinach, washed & drained

4 fresh artichokes, tough green outer leaves removed, quartered with chokes removed or 200g frozen quartered artichoke hearts, defrosted

200g broad beans (defrosted if frozen)

In a 30-40 cm paella pan or frying pan, heat the olive oil over a medium / low heat. Add the onions & peppers & cook for about 20 minutes, stirring occasionally until soft & starting to get caramelised. Add the garlic & cook for a further 5 minutes, then the artichokes for a further 5.

Meanwhile, wilt the spinach in a large pan with a splash of olive oil until it is just tender and put aside in a colander to drain. Also, cover the ñoras peppers in hot water until soft, then tear them up, discarding the seeds & stalks.

Add the rice to the paella pan and stir until all the grains are glossy with the oil, season with salt & pepper then add the paprika & ñoras peppers. Add the hot stock and broad beans & simmer for about 15 minutes - until there is just a thin layer of liquid around the rice - the rice should still be slightly al dente.

Sprinkle the spinach over the rice and push in with the back of a spoon, cover tightly with silver foil and leave to rest for 5 - 10 minutes. Serve with chunks of lemon.

For larger quantities, the ratio of stock to rice is twice the amount and a bit more of liquid to rice - it’s better to add liquid as required than try to reduce it at the end. If you can get hold of brown paella rice, you should use slightly less than double the amount of liquid.





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