This paella may not contain many of the traditional paella ingriedients, but trust me, it tastes just as good! It is my easy, low FODMaP, vegetarian ánd vegan version of paella. It contains a lot of vegetables, freezes really well and all the cooking is done in just one pan.
Veggie paella (serves 6)
1 pak choi, sliced
400 gram of green beans, halved
2 sweet peppers, in long strips
1 large or 2 small carrots, in short strips
3 teaspoons mild paprika
2 teaspoons tumeric
1 teaspoon cayenne
500 gram (brown) rice
1 can (400 ml) tomatoes
1 can (400 ml) coconut milk
1 1/2 teaspoon saffron
1 can black olives, in slices 2 lemons, in wedges
Heat a few tablespoons of sunflower of olive oil in a large pan. Add all the vegetables, paprika, tumeric and cayenne and stir fry for a few minutes. Add the rice and stir. Add the tomatoes, coconut milk and 400 ml water (use the empty can and fill it up to measure 400 ml water). Add the saffron, fresh ground black pepper and salt to taste.
Let everything simmer on a low heat untill the rice is cooked and has absorbed the moisture. The cooking time depends on the preparation time of the rice, I use brown rice that I need to let simmer for about 45 minutes. If the rice is not done yet but the moisture is absorbed, add some more water. At the end of the cooking time, stir in the olives. Serve with lemon wedges!