For the vegetable paella, rinse the long-grain rice well in a colander under running water. Then dry in a heavy saucepan at medium temperature. Stir occasionally. Once the long-grain rice is dry, add the vegetable soup, fill with the water and bring to a boil. Cover and simmer over low heat for 20 minutes.
Turn off the heat and let the long grain rice soak on the stove top for about 10 minutes while it is still warm.
In the meantime, clean and rinse the vegetables. Cut the bell bell pepper in half, remove the seeds and cut into pieces of about 1 cm, the leek into narrow slices. Quarter the carrot lengthwise and cut into small pieces. Dice the zucchini.
Heat half of the oil in a paella pan (alternatively 2 heavy cast iron pans, one half in each) and briefly sauté the onion and garlic at the beginning. Then add the prepared vegetables and stir-fry for 2-3 minutes until soft.
Add the remaining oil to the frying pan and mix the long grain rice into the vegetables. Season with sea salt and cayenne pepper. Cover and cook over medium heat for about 10 minutes.
Wash the tomatoes, dice 2/3 of the tomatoes and steam for 5 minutes. Slice the remaining tomato(s). Cut the lemon into thin halves.
Garnish the vegetable paella with the tomato slices, the lemon pieces and the pistachios and serve as desired.
Preparation Tip:
The vegetable paella is best served still hot in the pan and portioned at the table each.
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