Vegan paella
Yeung Man Cooking · ♥ 3.4K likes · 91.3K views · 24 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 pieces garlic
- 1 whole red onion
Finely chop the garlic and finely dice the small red onion.
Cooking the spaghetti in the sauce
- 150 g asparagus
Snap the woody ends off the asparagus and keep them for stock. Trim about 150 grams into bite-sized pieces, leaving the spears intact.
- ½ whole red bell pepper
- 1 whole tomato
- saffron
Finely dice half a red bell pepper and dice the tomato.
Add two tablespoons olive oil and the red onions, saute about two minutes.
- ½ cup chickpeas
- 1 cup artichoke hearts
- 2 tbsp olive oil
- 2 tsp sweet paprika
- salt
Add sweet paprika and stir, then the red bell pepper, a pinch of salt and the tomatoes, saute one to two minutes.
Add the vegetable stock, distribute the arborio rice through the pan and add a generous pinch of saffron.
Submerge the rice gently in the stock and bring to a boil, then cover and cook on medium low 15 minutes.
Raise to medium-high and cook four to five minutes to crisp the bottom layer of rice.
Rice, stock and saffron, then the crispy bottom