Summer Vege Paella
I am a high school fashion and food technology teacher. This year I am teaching Year 7 Food Technology and during the course the students design a healthy meal that they will go home and cook for their family. I completed the task along side them for fun. I decided to make vegetarian paella for my vegetarian family. The brief required the students and myself to consider seasonality, cost and healthy eating. It was a great time to learn how to make real paella and my students really enjoyed hearing about my progress as I trialled different vegetables and combinations.
|2 Tbsp||Rice bran oil|
|1 whole||Small red onion, Chopped finely|
|1 whole||Red capsicum, Thinly sliced|
|1 whole||Fennel bulb, Sliced|
|2 cloves||Garlic cloves, Chopped finely|
|½ tsp||Smoked paprika|
|¾ tsp||Ground turmeric|
|2 whole||Bay leaves|
|100 ml||Dry white wine|
|300 g||Paella rice|
|3½ cups||Vegetable stock, boiling|
- Heat oil in the paella pan.
- Cook onion until it starts to soften.
- Add capsicum and fennel and cook for another 3-5 mins.
- Add garlic and cook for a further 1 min.
- Add the spices and stir through then add the wine and cook until it has mostly cooked away.
- Add the paella rice with the bay leaf and stir constantly for 2 mins.
- Pour the boiling stock over the rice. Do not stir! Make sure it is boiling, then turn to low. Let it cook on the element for 20 mins without stirring at all.
- Place the edamame beans on the paella with the capers and olives and parsley. Cover with foil and let it stand for 10 mins to make sure it is cooked and hopefully you have achieved the delicious socarrat!
- Sure with lemon wedges.