VEGETARIAN PAELLA

To prepare the rice, heat a little oil in a paella pan or wok and briefly sauté the finely chopped onions.

Add the rice and fry briefly until translucent. Deglaze with the wine and allow it to reduce completely. Add the stock and all the other ingredients, including the salt and pepper, and bring to the boil. Reduce the heat and simmer gently for about 10 minutes, stirring occasionally.

Reduce the heat and simmer over a low heat for about 10 minutes, stirring occasionally. Stir in the cherry tomatoes, peppers, spring onions, courgettes and peas, cover and simmer over a low heat for a further 10 minutes or so until cooked through.

A vegetarian paella made in a wok is a wonderfully colourful, Mediterranean dish! To round off the meal perfectly, choose side dishes, toppings and drinks that either highlight the subtle hint of saffron and the smoky paprika flavour, or provide a fresh contrast.

Here are a few suitable recommendations that go down a treat with your recipe:

Fresh toppings (Directly for the paella)
Fresh toppings add that special something straight onto the plate, perfectly rounding off the dish both visually and in terms of flavour. Plenty of roughly chopped flat-leaf parsley brings a splash of fresh colour, whilst extra lemon wedges can be served at the table for squeezing over the dish; their subtle acidity beautifully highlights the saffron notes in the rice. To give the soft rice a pleasant texture, try adding almonds – roasted in a pan without oil, then sliced or roughly chopped – which provide a crunchy bite. Finally, a dollop of classic garlic mayonnaise (aioli) or a light garlic espuma adds the finishing touch to the paella and completes the taste experience.

Suitable side dishes & tapas
As the paella is already very filling thanks to the rice and vegetables, it is advisable to serve it with light, crisp or typically Spanish accompaniments. Pimientos de Padrón – small, green roasted peppers, seared in olive oil and sprinkled with coarse sea salt – are an excellent choice, for example. They fit perfectly into the menu, both visually and in terms of flavour. A light, summery leaf salad, such as frisée, rocket or romaine lettuce, dressed with a simple lemon and olive oil dressing, adds a refreshing element. Pan con Tomate also makes a classic accompaniment: toasted baguette or country bread, rubbed with garlic, spread with ripe, puréed tomatoes and finished with good olive oil and salt.

The perfect drink to accompany the meal
As white wine is already used to deglaze the pan, wine is naturally the obvious choice, but versatile non-alcoholic alternatives also round off the meal wonderfully. If you’re opting for wine, it’s best to choose a chilled Spanish Verdejo or a fruity rosé, both of which harmonise perfectly with the Mediterranean lightness of the dish. For red wine lovers, a young, slightly chilled Garnacha or Tempranillo without heavy oak notes is recommended.

For that authentic Spanish vibe without any alcohol, try a fruity sangria mocktail, mixed with grape and orange juice, fresh citrus fruits, berries and a splash of sparkling water or ginger ale. For those who prefer something more modern and even more refreshing, offer your guests a zesty infused water with cucumber and mint, or an ice-cold, nitrogen-infused nitro iced tea made from rooibos or green tea.