Vegetable Paella
Colourful vegetables, tender grains of rice, and a selection of aromatics combine to capture the essence of Spain in this delicious paella.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
- 2 tbsp olive oil
- 1 large brown onion, diced
- 1 large red capsicum, diced
- 4 cloves garlic, minced
- 1 cup green beans, cut into 2-centimetre pieces
- 400 g can diced tomatoes
- 1 ½ tsp smoked paprika
- 1 tsp chilli flakes
- 2 bay leaves
- 2 cups paella or arborio rice
- 4 ½ cups vegetable stock
- ¾ tsp turmeric
- Pinch of salt
- 1 cup peas, fresh or frozen
- 1 cup green olives
- Lemon wedges, to serve
How do I make it?
- Heat olive oil in a large flat-bottomed frying pan or paella pan over medium heat. Add onion and capsicum and cook until softened, about 5 minutes. Add garlic, beans, tomatoes, paprika, chilli flakes and bay leaves and cook for a further 5 minutes, stirring frequently.
- Add rice, vegetable stock, turmeric and salt and stir well. Bring to a boil, then immediately reduce heat to medium-low and cook, uncovered for 15 minutes, without stirring the rice.
- Add peas and olives and cook for a further 5 minutes, then turn off heat and cover with a lid or tea towel for 5 minutes. Remove bay leaves before serving with lemon wedges.
TOP TIPS
- We have used turmeric to add the characteristic yellow hue to our paella because it is more budget-friendly than the traditional saffron. If you would like to use saffron, replace the turmeric with ½ teaspoon saffron steeped in 3 tablespoons of warm water for 10 minutes.
