Vegetable paella

Vegetable paella recipe

2 ratings

This paella is full of fresh flavours, colours and textures working together to make a light but memorable dinner. Not only is this dish suitable for vegetarians it's sure to go down a storm with family and friends too. See method

  • Serves 4
  • 25 mins to prepare and 45 mins to cook
  • 474 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 red pepper, finely sliced
  • 1 yellow pepper, finely sliced
  • 1 bulb fennel, finely sliced
  • 1 tsp thyme leaves
  • ½ tsp chilli flakes
  • 1 tsp smoked paprika
  • 250g (8oz) paella rice
  • 100ml white wine
  • 750ml vegetable stock
  • pinch saffron strands, dissolved in a little boiling water
  • 10 cherry tomatoes, halved
  • 150g artichoke hearts
  • 100g (3 1/2oz) green pitted olives, halved
  • 2 tbsp parsley, chopped
  • 1 lemon, cut into wedges

Each serving contains

  • Energy

    2000kj
    474kcal
    24%
  • Fat

    13g 19%
  • Saturates

    2g 12%
  • Sugars

    13g 14%
  • Salt

    2.6g 44%

of the reference intake
Carbohydrate 77.8g Protein 10.9g Fibre 10.1g

Method

  1. In a large, wide pan, heat the oil and fry the onion until very soft, then add the garlic, peppers and fennel. Cook over a low to medium heat for 10 minutes until the peppers and fennel have softened.
  2. Add the thyme, chilli flakes, smoked paprika and rice and mix well until combined, fry for 30 seconds while stirring continuously. Season well with salt and pepper and add the wine.
  3. Stir until all the wine has absorbed. Add the dissolved saffron strands to the stock then add it to the pan. Give everything a final stir, turn the heat to medium and cover with a lid and leave to cook for 20 minutes.
  4. When the rice is cooked, turn off the heat and stir in the tomatoes, broad beans, artichokes, sweetcorn and olives and leave for 2-3 minutes to warm through. Scatter with the parsley and serve with lemon wedges.

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