{"id":54623,"date":"2022-04-13T13:04:34","date_gmt":"2022-04-13T11:04:34","guid":{"rendered":"https:\/\/www.alpecincycling.com\/?p=54623"},"modified":"2022-04-13T13:04:36","modified_gmt":"2022-04-13T11:04:36","slug":"recipe-vegetable-paella","status":"publish","type":"post","link":"https:\/\/www.alpecincycling.com\/en\/nutrition\/recipe-vegetable-paella\/","title":{"rendered":"Recipe of the pros: vegetable paella"},"content":{"rendered":"\n
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This might not be an authentic paella according to a true Valencian, but it\u2019s a recipe for a really tasty and healthy rice meal.<\/strong> The Team Alpecin-Fenix chef Wim Winkel presents his recipe for the pros.<\/strong><\/p>\n\n\n\n

Ingredients: what you need for the recipe<\/h2>\n\n\n\n

450 gr paella rice
3 pointed sweet peppers
175 gr peas
2 red onions
125 gr mushrooms
175 gr sweet potato, peel and cut into large pieces
175 gr butternut squash, peel and cut into large pieces
6 artichoke hearts, cut into wedges\u00a0
35 cherry tomatoes\u00a0
35 pitted black olives
7 cloves of garlic
2 teaspoons of turmeric
6 sprigs of thyme
0,5 teaspoon of paprika powder
A pinch of chili powder
3 tablespoons of chopped flat parsley\u00a0
1 glass of white wine
Parmesan cheese
1,5 ltr vegetable broth
1,5 dl olive oil
Salt<\/p>\n\n\n\n

How to make it<\/h2>\n\n\n\n

Put the tomatoes in an oven dish, together with a bit of olive oil, 1 clove sliced garlic and a pinch of salt. Roast the tomatoes in a preheated oven at 120\u00b0C until they start to wrinkle.\u00a0Slice the unions and garlic, remove the seeds from the paprikas and cut into thin slices. Cut the mushrooms in small pieces. Cut the olives in half. Strip the thyme (tip: use a fine sieve to pull them through, removing the leaves from the stem) Bring the vegetable broth to a boil and put aside.<\/p>\n\n\n\n

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Heat a paella pan (or a big flat pan) and fry the paprika, mushrooms, butternut squash and sweet potato in olive oil. Spoon the vegetables out of the pan and set aside.\u00a0Saute the unions, garlic and thyme until golden, then add the rice.\u00a0Let cook while stirring for a minute and then add the paprika powder, chili powder and turmeric.\u00a0Deglaze with the white wine shortly after.<\/p>\n\n\n\n

Add a dash of broth, just enough to cover the rice. Make sure to keep stirring while the rice is cooking and add enough broth for the rice to absorb. Add the olives, peas and artichokes. Season the rice with salt once it\u2019s cooked and all the broth in the pan has been absorbed. Serve the paella in a big plate and garnish with the chopped parsley and tomatoes. Add some grated Parmesan cheese right before serving.<\/p>\n\n\n\n