Vegetarian Paella

Ingredients

1 400g. can of Valfrutta Garden Peas, picked and canned on the same day
1 400g. can of Valfrutta Runner Beans, picked and canned on the same day
1 packet of Valfrutta Julienne Carrots
Valfrutta Smooth Tomato Sauce, as needed
2 spoonfuls of parsley
1 garlic clove
1 packet of saffron
300g. of rice
1 l of vegetable stock
100g. of mushrooms
100g. of bell peppers
15g. of paprika
100g. of artichokes
1 chive, salt as needed
oil as needed

Difficulty

medium

Preparation and cooking time

45-60 min

Suitable for

Vegetable lovers

Recipe for:

4 People

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Prepare this recipe with:

Smooth Tomato Sauce

Valfrutta Smooth Tomato Sauce is available in a 350g. glass bottle three-pack.

Garden Peas, picked and canned on the same day

Ingredients: Peas, water, sugar, salt.

Valfrutta Peas are so tender and sweet because they are picked and canned on the same day. A delicious and natural product which offers you natural freshness and the right amount of protein and fibre for a healthy and balanced diet.

Valfrutta Garden Peas are available in a 410g single can, in a 410g can three-pack and in a 360g glass jar.

Baby Runner Beans, picked and canned on the same day

Ingredients: Runner beans, water, salt.

Valfrutta Runner Beans are so tender and delicate because they are carefully selected and canned on the same day, to retain their natural flavour and freshness. A natural source of protein, ideal for soups and hot and cold dishes.

Valfrutta Baby Runner Beans, picked and canned on the same day, are available in a 400g single can.

Carrot

Ingredients: Carrots.

Valfrutta Carrots are grown in Italy using the integrated farming method. They are available in a 200g tray.

Preparation:

Finely chop the chive and garlic. Chop the Valfrutta Runner Beans, picked and canned on the same day, into pieces, chop the peppers into cubes and quarter the artichoke hearts. Clean and chop the mushrooms. In a large pan: pour in a little oil, add the chopped chive and oil with a ladle of stock and a handful of salt. Cook for several minutes and add the Valfrutta Julienne Carrots. Add the peppers and runner beans and leave to cook for at least 10 minutes, adding stock as needed. Then add the artichokes, the mushrooms and the Valfrutta Garden Peas, picked and canned on the same day. After 10 minutes, add the Valfrutta Smooth Tomato Sauce and the remaining broth (around 1 l per 300g. of rice), keeping aside two spoonfuls to dissolve the saffron. Add the spices: first the paprika, then the saffron and salt to taste. Add the rice and stir for the last time. Move the rice around by moving the saucepan. Cook over a high heat for 7/8 minutes and leave to cook over a medium heat for a further 10 minutes. When cooked, you can dress the vegetarian paella with the chopped parsley.