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Cheat's summer veg paella recipe
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47 ratings
Created by The Tesco Recipes team
Whip up a Spanish-inspired paella in 35 minutes. Packed full with summer veggies, this vibrant dish is a great midweek meal idea. See method
Ingredients
- 2 tbsp olive oil
- 1 red onion, chopped
- 250g frozen sliced peppers
- 1 courgette, sliced
- 2 garlic cloves, crushed
- 2 tsp dried oregano
- 1 tbsp smoked paprika
- 300g long-grain rice, washed
- 400g tin chopped tomatoes
- 1 vegetable stock pot, made up to 800ml
- 100g baby spinach
- 1 lemon, cut into wedges
2 of your 5-a-day and a source of vitamin C
Each serving contains
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Energy
1720kj
408kcal
20%
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Fat
9g
13%
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Saturates
1g
7%
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Sugars
10g
11%
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Salt
1g
17%
of the reference intake
Carbohydrate 69.8g
Protein 9.3g
Fibre 5.4g
Method
- Heat the oil in a large, wide frying pan over a medium-high heat and fry the onion and peppers for 8 mins or until soft. Add the courgette, fry for 5 mins, then stir in the garlic, oregano, and paprika; fry for another 2 mins. Stir in the rice, coating the grains in the spices.
- Add the chopped tomatoes and stock, mix briefy, then bring to a simmer. Once simmering, turn down the heat to mediumlow, add a lid or a fat baking sheet to cover the pan and cook for 15 mins undisturbed. Remove the lid; the liquid should all be absorbed, and the rice tender. Simmer uncovered for 5 mins if any liquid remains; or if the rice isn’t cooked, add 150ml more water, return the lid and cook for 5 mins more.
- Remove from the heat, scatter in the spinach, return the lid and leave for 2-3 mins to wilt. Stir to incorporate, then serve with the lemon wedges for squeezing over.
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