Tucker Street’s Vegetarian Paella

May 5, 2015

There’s only five sleeps until Mother’s Day and if you haven’t the foggiest idea what to get your mum, here’s our tip – Mum’s like the thoughtful stuff so make her something. To outdo your 7-year-old self now your drawings aren’t so cute, make now translates to cook. Set aside breakfast, lunch or dinner and instead of taking her out, take the time to select a food she loves and prepare and cook it for her. Doing this and then enjoying the meal together will make her feel more loved and appreciated than any present (and probably pretty chuffed with herself for having raised a child that can cook!)

For a delicious and easy Mother’s Day lunch or dinner, we’ve let you in on our recipe for Vegetarian Paella. If mum likes seafood, you can add prawns or scallops at step 5 or, if she’s more a meat eater you can also fry pieces of chicken or a good quality chorizo at step 2. And to really get into mum’s good books, pair this Paella with Spanish Tempranillo!

If you don’t think you have time to run around getting all the ingredients together but really want to cook for mum – we’ll deliver it to your doorstep in the early hours of Mother’s Day morning with everything pre-measured, pre-packed and pre-cut ready to go (and it can be our secret!)

Note, our current menu closes 9pm tomorrow (May 6) for Mother’s Day delivery.

Tucker Street’s Vegetarian Paella

Gluten-Free & Dairy-Free

Ingredients – serves 2 generous serves. Double or triple quantities to serve more people accordingly.

½ red onion, finely diced

1 small red capsicum cut into strips

1 small green or yellow capsicum, cut into strips

1 fennel bulb, cut into strips

2 garlic cloves

2 bay leaves

¼ tsp smoked paprika

½ tsp ground turmeric

¼ tsp cayenne pepper

150g paella rice

100ml good-quality medium sherry

1 tsp saffron threads

500ml vegetable stock

200g peas (fresh or frozen)

10 cherry tomatoes

5 small grilled artichokes in oil from a jar, drained and quartered

15 pitted Kalamata olives

2 tbsp roughly chopped parsley

1 lemon

Utensils required

large shallow non-stick frying pan

small saucepan

aluminium foil

Step 1: Pour the vegetable stock in a small saucepan and bring to the boil.

Step 2: Heat 2 tbsp olive oil in a large shallow non-stick frying pan. Add the red onion and gently fry for 5 minutes until softened

Step 3: Add the red capsicum, green capsicum and fennel to the pan and continue to fry on a medium heat for 6 minutes or until soft and golden. Once the vegetable stock has boiled, turn down the heat and simmer gently.

Step 4: Crush the garlic. Add the garlic, bay leaves, paprika, turmeric and cayenne to the frying pan and stir well. Add the rice and stir thoroughly for 2 minutes

Step 5: Add sherry to the pan. Boil for a minute to reduce then add the vegetable stock and a pinch of salt. Reduce heat to a minimum and simmer gently for 20 minutes or until most of the liquid has been absorbed by the rice. Do not cover the pan and do not stir the rice during cooking.

Step 6: While paella is cooking, halve the cherry tomatoes and Kalamata olives. Cut the lemon into wedges and roughly chop the parsley.

Step 7: Remove the paella from the heat. Taste and add salt if needed but without stirring the rice and vegetables too much. Scatter the tomatoes, artichokes, peas and olives over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes.

Step 8: Remove the foil, divide paella between two bowls and scatter the parsley on top. Serve with wedges of lemon.


Recipe by Tucker Street  


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