Paella with Sweetheart Cabbage and Broad Beans
By OcadoLife
Published on 17 May 2024
Spanish chef and cookbook author Omar Allibhoy created this budget-friendly, vegan Paella
with Sweetheart Cabbage and Broad Beans. “In Spain we say there’s a paella for every day of
the year, because it’s all about swapping in whatever’s in season. That’s what makes it so
rich and varied. Don’t be tempted to stir or you’ll spoil the crispy socarrat – the prized crust
on the bottom.” Looking for a delicious dessert to round things off? Try Omar’s Muscovado Strawberries.Time and servings
45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 1 generous pinch saffron
- 1.2 litre vegetable stock, hot
- 4 tbsp olive oil
- 6 garlic cloves, finely chopped or grated
- 1 tbsp sweet smoked paprika
- 1 tomato, grated
- 400g paella rice
- 100g broad beans, podded
- 1 sweetheart cabbage, quartered lengthways (or cut into 6 if large)
- 1 lemon, cut into wedges for squeezing over (optional)
Method
Step 1
Crumble the saffron into the hot vegetable stock and keep warm over a low heat.Step 2
Heat 2 tbsp oil in a paella pan or large frying pan over a high heat. Add the garlic, paprika and tomato, cook for 2 mins, then stir in the rice, until each grain is coated.Step 3
Add the stock and a little seasoning; stir well. Cook on a high heat for the first 10 mins, then reduce to low and add the broad beans. Cook for 8 mins more, without stirring, until the stock has been fully absorbed and you can hear the bottom is starting to fry.Step 4
Meanwhile, heat the remaining 2 tbsp oil in a frying pan over a medium-high heat. Add the cabbage wedges and cook for 5-10 mins on each side until charred and soft. Season well.Step 5
Remove the paella from the heat and leave to rest for 5 mins before topping with the hot cabbage wedges and some lemon wedges for squeezing over, if liked.