Vegetarian paella with Spanish paella pasta | Nordmad
Outdoor

Vegetarian paella with Spanish paella pasta | Nordmad

A colorful, filling vegetarian paella made with Spanish paella pasta (fideuà). Cooked on a griddle with paprika, vegetables and stock — suited to outdoor cooking with a Mediterranean feel.

OutdoorCampingDinnerFamily TimeAutumnSummer
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35 min total
4 servings
Easy

Ingredients

servings
  • 300 g Spanish paella pasta (fideuà)
  • 1 stk onion
  • 1 stk red bell pepper
  • 150 g green beans or peas
  • 2 fed garlic
  • 2 spsk olive oil
  • 1 tsk smoked paprika
  • 1 knsp saffron or turmeric
  • 7 dl vegetable stock
  • 1 tsk salt
  • 0.5 tsk pepper

Instructions

  1. 1

    Prep the vegetables

    1. Roughly chop the onion, garlic and bell pepper.
    5 min
    Knife
  2. 2

    Sauté the vegetables

    1. Heat the olive oil on the griddle.
    2. Cook the onion, garlic and bell pepper until soft.
    5 min
    Medium heat
    Pan
  3. 3

    Add pasta and spices

    1. Toss in the paella pasta and toast it briefly with the vegetables.
    2. Add paprika and saffron or turmeric.
    3 min
    Medium heat
  4. 4

    Finish cooking

    1. Pour over the vegetable stock and spread the pasta evenly.
    2. Let it simmer without stirring much, until the liquid is absorbed.
    3. Add green beans or peas in the last few minutes.
    12 min
    Medium heat
  5. 5

    Rest and serve

    1. Let the paella rest a couple of minutes.
    2. Season with salt and pepper and serve straight from the griddle.
    5 min

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Details

Nutrition

Calories

580kcal

Protein

18g

Fat

18g

Carbs

85g

Serving Size

520g

Serving

Suggestions

  • • Serve with a sprinkle of fresh parsley and lemon on top if you like.

Drink Pairings

  • • Alkoholfri: Water with lemon

Side Pairings

  • • Green salad

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store chilled for up to 1 day. Reheat gently on a griddle or in a wide pan.

Tips

Preparation

  • • Fideuà can be replaced with short pasta if you cannot find it.

Cooking

  • • Avoid stirring much toward the end if you want a lightly crisp bottom.

Serving

  • • A lemon wedge gives a fresh contrast to the warm spices.

Variations

Flavor

  • Lean on smoked paprika for a deeper, aromatic note.

Health

  • Keep it vegetarian and filling with pasta, beans and stock.

Method

  • Cook on a griddle or in a wide outdoor pan.

Toppings

  • Finish with chopped fresh parsley.

Author

C

Camilla

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Comments

Author

C

Camilla

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