Veggie paella with halloumi

In this vegetarian paella, the chicken or fish is replaced with grilled halloumi cheese and stewed and grilled vegetables on the side. Make sure there is a crust at the bottom (the soccarada) and that the top is juicy. That's the secret to a perfect paella.

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Step 1

Warm the vegetable stock.

Step 2

Peel and chop the onions.

Step 3

Heat a splash of olive oil in a paella pan. Sauté the onions.

Step 4

Crush and peel the garlic. Chop the cloves and crush with a knife. Add the garlic pulp to the onions.

Step 5

Peel the peppers. Remove seeds and seeds. Cut the flesh into cubes. Sauté the diced bell peppers with it.

Step 6

Add the paella rice and simmer for a few minutes. Add an extra dash of olive oil if necessary.

Step 7

Season with saffron, salt, cayenne pepper and paprika.

Step 8

Pour in most of the hot vegetable stock.

Step 9

Place the bay leaf and thyme in the paella pan. Let the rice cook over low heat.

Step 10

Get a grill pan well heated.

Step 11

Slice the eggplant and zucchini. Brush them with some olive oil. Season them with salt and pepper.

Step 12

Grill the vegetables on both sides in the hot grill pan. Place them with the paella and continue cooking.

Step 13

Slice the halloumi. Brush them with some olive oil. Grill them in the grill pan. Place them in the paella.

Step 14

Add the peas to the paella. Gently spoon them into the paella and cook briefly.