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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
Every country has a special traditional rice dish and in Spain this is ours. Traditionally made with fish or meats we have given ours a plant-based spin and made it vegetarian and it tastes amazing.
The tip for cooking this dish to give it an authentic flavor with the crusty bottom of the pan.
The paella is very enjoyable, smokey, and makes a great lunch for all doshas. For added protein I suggest roasted almonds to balance out the one-pot meal. If you tend to have a firey digestion, simply add in fresh coriander to make it more cooling. Switch out the red peppers if you wish and add fresh artichokes to get the right Mediterranean notes. —Amrita Ma Devi
Ingredients
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4 tablespoons
olive oil
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1 cup
broccoli
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4
Inch leek sliced
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1
red pepper
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2
stalks celery diced
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1
large zucchini
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1
Bunch asparagus
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2
fresh tomatoes diced
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1/2 cup
short grain rice
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1 teaspoon
smokey paprika
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1 tablespoon
fresh turmeric root diced
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1 teaspoon
cumin powder
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3 cups
water
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1 teaspoon
salt
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1/2 cup
parsley
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lemon wedges to serve
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1/2 cup
roasted almonds, crushed
Directions
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Heat 2 tablespoons of olive oil on a low flame and add the leek, pepper, zucchini, broccoli, and celery to a heavy-bottomed pan with a lid.
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Cook until sweated, translucent & softer then add in the turmeric, asparagus, and tomatoes, stir well and leave to cook for 10 minutes.
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Adding salt, paprika, rice and water turn the heat on a high flame to boil the water and cook for another 10 minutes with the lid on. Leave the lid on but turn off the gas. Allow the rice to steam in the heat for another 10 minutes before serving.
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Serve with the crushed almonds sprinkled over the rice and have some lemon to hand, for the final ingrediant on the plate.
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