Vegetarian paella recipe, with my grandma “the yaya” Pili

Hello, I’m Aitana, the creator of the video section of “The kitchen of the “Yaya Pili”. I left you a bit abandoned these last few months…

This week I bring you a very special and vegetarian recipe of our famous paella of the yaya Pili.

Paella has become one of the most famous dishes in the world, becoming the 4th most searched dish worldwide on Google in 2015; and because we love rice, we could not miss a tasty and nutritious vegetarian paella in our blog.

You will see that it is a very easy recipe that does not need many ingredients. But be careful, the one you can’t miss is the extra virgin olive oil Morruda DOP from Ralda + Friends.

To watch the video, click here!

To prepare our delicious vegetarian paella we will need the following ingredients:

  • 240 grams of rice
  • 1 litre of vegetable broth
  • 1 red pepper
  • 4 cloves of garlic
  • Several sprigs of fresh parsley
  • 5 green beans
  • 65 grams of peas
  • 2 tomatoes
  • Extra Virgin Olive Oil Morruda DOP from Ralda + Friends
  • Salt
  • Black pepper

How do we prepare this paella?

First, wash all the vegetables and dry them with a clean cloth.

Then, chop the garlic and put it aside in an individual dish.

Then, chop the rest of the vegetables (parsley, green beans, skinless tomatoes and red pepper), put them all on the same plate/bowl and stir them all together so that they are well mixed.

Next, take the paella pan and place it on the hob on low heat. Pour a good splash of Ralda + Friends Morruda DOP extra virgin olive oil so that it covers the surface of the paella in a thin layer and wait until it is hot enough (without burning the oil) to then add the garlic and let it brown for 1 minute.

Then add the rest of the vegetables, salt and pepper and stir for a few minutes so that the oil soaks into all of them.

Leave to cook over a medium heat for 10 to 15 minutes until the vegetables are very soft, stirring if necessary so that they do not stick to the bottom of the pan.

After these minutes, add the rice and cook until the edges start to become transparent.

Then add the stock and season to taste.

Cook again over a medium heat for 15 to 20 minutes (or until the rice is done). If we notice that the paella needs more broth, we will add more as we go along.

Once the cooking time has elapsed, the paella should ideally be left to rest, covered with a clean (and dry) cotton kitchen towel, for 10 minutes before being served.

As you can see, this recipe is very easy to make and this vegetarian paella has nothing to envy to the traditional one. In fact, it is more economical, lighter and healthier; and what’s more, it is delicious!

Bon appétit 🙂

Aitana Ralda