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Vegetable paella

Yeung Man Cooking · ♥ 9K likes · 197.7K views · 11 min video

Read about chickpeas in the BrightCulinary Book

Vegetable paella, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:21
  • 3 pieces garlic
Finely chop the garlic and finely dice the red onion.
Prepping garlic, onion and asparagusChoppingRead
▶ 1:18
  • 1 whole red onion
Snap the asparagus at its natural breaking point, keeping the woody ends for stock; chop into bite-sized pieces, keeping the spears intact.
▶ 2:04
  • 150 g asparagus
  • ½ whole red bell pepper
  • 1 whole tomato
Finely dice the red bell pepper and dice the tomato.
Pepper, tomato, rice and pantry items
▶ 4:29
Heat the pan over medium heat.
The pan and the olive oil
▶ 5:16
Add olive oil and the red onion; saute about 2 minutes.
Sauteing the vegetablesSauteingRead
▶ 5:16
  • 2 tbsp olive oil
  • ½ cup chickpeas
  • 1 cup artichoke
Add chickpeas and artichoke; saute another 2 minutes. Add asparagus; saute another 1 to 2 minutes.
▶ 6:06
Add sweet paprika and stir. Add red bell pepper, a pinch of salt and the tomatoes; saute another 1 to 2 minutes.
Cooking the rice in stock with saffronBoilingRead
▶ 6:06
  • 2 tsp sweet paprika
  • salt
  • 1½ cup vegetable stock
  • 1 cup aborio rice
Add vegetable stock and distribute the arborio rice throughout the pan.
▶ 6:52
Add a generous pinch of saffron, submerge the rice in the stock and bring to a boil.
▶ 6:52
Cover and cook on medium low for 15 minutes.
▶ 6:52
  • Spanish saffron
Turn off the heat and let it steam further for 10 minutes.
▶ 7:29
Over medium-high heat, cook the rice 4 to 5 minutes to form a crispy bottom layer.
Crisping the bottom and finishing with lemon
▶ 7:29
  • lemon juice
Squeeze fresh lemon juice on top and serve from the pan.