Summer greens paella
A vegetarian twist on a classic Spanish dish, this summer greens paella is packed full of seasonal veg and makes a perfect speedy supper for two.
- Heat the oil in a deep frying pan. Add the onion and garlic and cook gently for 5 minutes, or until softened.
- Stir in the rice and spices, then add the vegetable stock. Simmer for 10 minutes over a medium-high heat, stirring occasionally.
- Add the asparagus and courgette and continue cooking for a further 10 minutes, or until the liquid has almost disappeared and the rice is tender.
- Add the peas, broad beans and lemon juice, until heated through. Stir in the dill and season to taste. Divide between bowls and serve with a wedge of lemon for squeezing over.
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