By using a Circulon frying pan, you'll be able to cook a delicious and evenly cooked paella with ease. Trust us, your taste buds will thank you!
Mixed Vegetable Paella
8 May 2023
Looking for a vibrant and satisfying vegetarian dish that will steal the show at your next dinner party? Look no further than this bright and filling vegetable paella recipe! Packed with essential nutrients and vitamins, this dish is not only delicious but also customizable with your favorite veggies. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will leave your guests impressed. Plus, the crispy rice at the bottom of the pan adds an extra layer of texture and flavor. So, why not add some color to your dinner table and give this paella recipe a try?
Category
Main
Serves
2
Cooking Time
30 minutes
Ingredients
1 tbsp oil
1 yellow pepper - cut into strips
1 green pepper - cut into strips
6 asparagus spears - tough ends trimmed
5 medium white mushrooms
220g short-grain rice (e.g. arborio)
750ml vegetable stock
Pinch of saffron strands (or 1/2 tsp turmeric or smoked paprika)
Black pepper
6 cherry tomatoes - halved
10 black olives
1tbsp extra virgin olive oil
1 lemon - cut into wedges
Small bunch fresh parsley - chopped
Instructions
1Heat the oil in a frying pan, and add the peppers, asparagus and mushrooms. Cook over a high heat for a couple of minutes, until very slightly charred. Remove from the pan, and set aside
2In a large bowl, combine the vegetable stock with the saffron (or turmeric or paprika, if you don’t have saffron). Season with plenty of black pepper, and mix well. Add the short-grain rice to the same frying pan you used previously. Pour over the stock, making sure that the rice remains in an even layer at the bottom of the pan
3Place the cooked vegetables on top, as well as the halved cherry tomatoes and black olives. At this point you can make a pattern with the vegetables, or just throw them on
4Cover the pan, turn the heat down fairly low, and bring to a gentle simmer
5Cook, without stirring, for around 20 minutes, until the rice is just cooked
6Remove the lid, and turn the heat up for a couple more minutes until any excess liquid has evaporated, and the rice at the bottom of the pan is slightly crispy
7Serve immediately, drizzled with extra virgin olive oil, and garnished with fresh parsley and wedges of lemon.
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