Asparagus and artichoke paella recipe

19 ratings Rate
  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 341 calories / serving
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159304 vegetarian paella HERO

In a wide frying pan or paella dish, sweat the onion in the sunflower oil over a medium heat for 4-5 minutes until it starts to soften. Add the pimenton and the chicken stock infused with the saffron and stir well, seasoning at the same time.

Bring the stock to the boil and add the rice, stirring once then leaving to simmer untouched for roughly 25-30 minutes until the rice is soft, but not mushy.

10 minutes before the rice is cooked, add the asparagus, peas, carrot, runner beans and artichoke hearts. Remove once the vegetables are tender, then adjust the seasoning using salt, pepper and lemon juice.

Spoon onto serving plates and garnish with a lemon wedge before serving.

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  • Ingredients

  • 50ml sunflower oil
  • 200g calasparra rice
  • 550ml chicken stock
  • 1tbsp smoked paprika
  • 2 saffron strands, placed in the chicken stock
  • 1 onion, finely chopped
  • juice of 1 lemon
  • salt
  • pepper
  • For the vegetable garnish

  • 50g asparagus spears, halved
  • 1 large carrot, peeled and sliced
  • 50g frozen peas
  • 100g runner beans, chopped
  • 400g canned artichoke hearts, drained
  • lemon wedges, to serve
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  • Energy 1432kj 341kcal 17%
  • Fat 10.9g 15%
  • Saturates 1.5g 8%
  • Sugars 8.9g 10%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 50.7g Protein 7.5g Fibre 5g

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