Vegetarian Paella

Even though this recipe uses a lot of ingredients it is very quick to make and unlike a risotto requires no constant stirring. Delicious was to get your 5 a day! [Shails]

Serves 4


  • 2 tbsp sunflower oil
  • 2 cloves garlic, crushed.
  • 2 carrots sliced lengthways
  • 1 large red/white onion sliced
  • 300g paella rice e.g.  calasparra
  • 1 cup white wine (optional)
  • 750ml vegetable stock (use 1litre if no wine)
  • 1 cup frozen peas 150g
  • 1 pack (200g) green beans, ends chopped and halved
  • 1 jar artichokes 250g, drained
  • 10 cherry tomatoes halved
  • A handful of fresh parsley, chopped.
  • 1 tspn smoked paprika
  • ½ tspn turmeric
  • ½ tspn saffron threads
  • ½ tspn dried chilli
  • 1 tspn salt
  • olive oil to drizzle


  • Heat sunflower oil in a large pan or wok. Add the crushed garlic and onions and sauté for 3-4 minutes. Add carrots, peppers, green beans and salt and sauté for a further 2minutes.
  • Dissolve saffron threads in the vegetable stock and let it infuse in a separate jug.
  • Add the rice, parprika, turmeric, chilli powder to the pan/wok and stir thorough ensuring all the rice is coated in the spices.
  • Add the white wine and let the liquid reduce to half on a medium-low heat.
  • Add the vegetable stock with saffron to the rice and reduce to a low heat, do not stir the rice.
  • After 20min add the frozen peas, cherry tomatoes and artichokes, cook for a further 10minutes covering the pan with a lid or foil
  • Check to see rice is fully cooked, for a caramelised bottom layer cook for a further 10minutes.
  • Stir in chopped parsley and drizzle olive oil before serving.

Serve with some pan con tomate – recipe coming soon!




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