Sea vegetable paella

I'm continuing with the sea theme on the blog after yesterday's Jurassic Coast post. When I detected a mix of different sea vegetables in the shop, it was clear to me that I had to buy them. The mix contained samphire, sea aster and okahijiki. First I was contemplating a Japanese style tofu dish, but went with a paella idea instead. This sea vegetable paella was absolutely tasty and great summer food as well. Have a look at how I made it.

Ingredients

300 g baby bell peppers

2 onions

3 garlic cloves

1 tbsp olive oil

¼ tsp smoked paprika

½ tsp ground turmeric

¼ tsp cayenne pepper

2 bay leaves

150 g paella rice

150 ml sherry

1 tsp saffron threads

450 ml vegetable stock

15 mini plum tomatoes

20 black olives

2 tsp salt

80 g mix of samphire, sea aster and okahijiki

Method

Chop the peppers, onions and garlic and start cooking them in olive oil.

Add the spices and the paella rice. Then also add the sherry and let it absorb a little.

Add the vegetable stock and mini plum tomatoes into the pan and let simmer under the lid until the rice is cooked.

Towards the end add the olives, salt and the sea vegetables.

Serve instantly and enjoy!

Your VegHog