Paella with Padron

Paella is a delicious Spanish rice dish. With this recipe you can make a vegetarian Paella with Padron peppers for 4 to 6 people.

60 minutes

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Paella Westlandpeppers
Paella with Padron

Paella is a delicious Spanish rice dish. With this recipe you can make a vegetarian Paella with Padron peppers for 4 to 6 people.

60 minutes

Share:

Paella Westlandpeppers

This is how you make it

1
Preheat the oven to 150 degrees. Bring the stock to the boil and add the saffron threads and leave it in the stock for at least 5 minutes. The colour of the stock will change to bright yellow.

2
Chop the red chilli peppers, onion and garlic and the snack peppers into pieces. Keep 4 snack peppers separate for the garnish. Heat a large paella pan with olive oil and add 1 tbsp. Ñora pepper rub. Fry briefly and then add the onion, red chilli pepper, snack peppers and a pinch of salt. Fry the vegetables for at least 15 minutes until they are soft. Add the tomatoes, garlic and paprika and reduce the vegetables to a thick sauce for 15 minutes.

3
Add the rice and peas/garlic beans and stir well for 1-2 minutes. Add the bouillion to the rice, stir well so that the rice is evenly distributed in the pan. Cook the rice for 5 minutes without stirring.

4
Place the Pimientos de Padron peppers and the 4 snack peppers (in strips) on top of the paella, place the paella in the oven for 12-15 minutes, until all the moisture has been absorbed by the rice and the padron and snack peppers are roasted. Remove the paella from the oven, cover with a lid or tea towel and set aside for 5 minutes. Garnish with the lemon quarters, olive oil and (sea) salt.

Ingredients

  • 400 g paella rice / long grain rice
  • 1.25 litres vegetable stock
  • saffron threads
  • 1 onion
  • 3 garlic cloves
  • 400 g diced tomatoes
  • 200 g peas or broad beans
  • 1 tbsp paprika
  • (sea) salt
  • olive oil
  • 1 lemon, cut into segments (for garnish)

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