Chefs' Recipes

Shannon Martinez’s paella verde

A lighter riff on Spanish paella - that's also vegan.

Photo: Ben Dearnley

Ben Dearnley
4 - 6

“I wanted to create a summer paella that wasn’t as heavy as a traditional paella,” says chef Shannon Martinez. “We make a salsa verde and use that instead of a sofrito. You can top this with anything that’s in season and char-grill the veg to give it a nice smoky flavour. Paella is at its best when cooked over wood so if you have a Weber or a barbecue with a smoker box on it, use that.”


Salsa verde


1.For salsa verde, place ingredients in a blender and process until smooth; season to taste. Transfer to a bowl and set aside.
2.Heat oil in a paella pan or large frying pan over medium heat. Add salsa verde and cook, stirring occasionally, until jam-like consistency (15 minutes).
3.Add rice and stir to coat. Cook, stirring continuously, until rice becomes translucent.
4.Pour over stock and bring to a simmer for 5 minutes. Reduce heat to low-medium; simmer, without stirring, until rice is cooked and liquid absorbed (20-25 minutes).
5.Meanwhile, blanch broad beans and asparagus in salted water for 1-2 minutes; drain and refresh under cold water. Transfer to a bowl and drizzle with extra oil.
6.Once paella is cooked, remove from heat and cover pan with a clean tea towel. Stand for 5 minutes to allow excess moisture to evaporate.
7.To serve, top rice with asparagus and broad beans. Garnish with mint, parsley and lemon wedges.

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