This bright and filling vegetarian paella recipe will be a lively centrepiece at your dinner table. Packed with an abundance of essential nutrients and vitamins; you can add your own twist to this meal by adding your own favourite vegetables to the mix.
Mixed Vegetable Paella
16 August 2018
This bright and filling vegetarian paella recipe will be a lively centrepiece at your dinner table. Packed with an abundance of essential nutrients and vitamins; you can add your own twist to this meal by adding your own favourite vegetables to the mix.
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.