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Our favourite vegetarian paella is Remy’s in Malvern, Melbourne.
We’ve tried to imitate it countless times and never made it close enough. Until
tonight, that is, when we followed Omar
Allibhoy’s tips which we modified for a vegetarian twist.
Ingredients (for 2-3
½ red onion
1 leek (the white part)
Chopped red and green capsicums (or red chilies if you don’t
4 garlic, crushed
Green peas or broad beans or lima beans or edamame (or all of these)
Okras, cut into 2 cm ish Sundried tomatoes Capers
1 tsp smoked paprika powder
Rosemary and thyme
1 crushed or grated tomato, optional
3 cups of vegetable stocks (I put two blocks of stocks)
500 mg saffron, toasted
1 cup of callaspara, bomba or valenciana rice
Lemon wedges to serve
See this video for the original recipe from Omar Allibhoy. Our modified version is below.