Vegetarian paella

Vegetarian paella is one of those easy crowd pleasers. It is a one pot wonder with no need for any side dishes. While it isn’t going to win any awards for complexity or style, it is a great dish for those evenings when you fancy inviting some friends around to watch a film, have a bite to eat and enjoy a glass of wine without labouring over a hot stove.

Ingredients

1tsp smoked paprika
1 pinch saffron threads
100g pitted kalamata olives
2 red onions
2 sweet red peppers
2 yellow peppers
Handfull of ripe baby plum tomatoes
Juice of 1 lemon
Vegetable stock
500g paella rice
Handful of chopped parsley
2 cloves of garlic
Oil
Salt / pepper

Method

In a large, very hot pan, fry the onions, peppers and garlic for about 8 minutes in olive oil. If they char a little, great. Then, turn down the heat before adding all the rice. Stir the rice in with the vegetable mixture so it is coated in the oil. Boil a kettle and in a jug add the vegetable stock, salt, pepper, saffron threads and smoked paprika. Add the stock to the rice and give it a quick stir before leaving it for about 15 minutes, stirring very occasionally. Add the olives, lemon juice, tomatoes and parsley and cook for another 5 minutes before testing the seasoning and the texture of the rice. If it is ready, serve immediately.

Notes

I’ve kept this paella relatively straightforward using ripe peppers that desperately needing using up. Other vegetables that also go really well in paella include; artichokes, asparagus, mushrooms, peas and green beans.

vegetarian paella

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