Vegetable Paella with mushrooms, kale and peas
There’s not much as satisfying as good paella, the taste of saffron is without comparison. One flavour most vegetarian paella miss out on is that evocative seafood flavour of mussels and shrimp,...
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Cooking tools:
- Paella pan
- Mortar and pestle
- Garlic press
- Citrus press
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Pot
- Colander
- Wooden spoon
- Mixing bowl
- Serving platter
Ingredients
- 1 leek, finely chopped
- 3 cloves of garlic, crushed
- 1 onion, finely chopped
- 2 carrots, diced or chopped into matchsticks
- 200g button mushrooms, finely chopped
- Handful Curly leaf kale, blanched and chopped
- 1 tbsp tomato puree
- 1 tsp sweet paprika
- ½ sheet powdered nori
- Pinch (8-12 strands) of saffron, crushed
- Splash of Spanish sherry
- 220g short grained paella rice
- 500ml vegetable stock
- 1 Lemon
- 2 sprigs rosemary
- 100g frozen peas
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