Vegetable paella
Prep:
15 mins
Cook:
25 mins
Bursting with healthy vegetables, this paella brings a bit of sunshine to the table.
900 ml vegetable stock
1 tsp tumeric
2 tbsp olive oil
1 large onion, finely chopped
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
3 crushed garlic cloves
300g tinned chopped tomatoes
1 ½ tsp paprika
250g long grain rice
1 small fennel bulb (reserve leaves)
285g roasted peppers, drained and rinsed
200g tinned sweet corn, drained
110g fine green beans
Bring the stock to the boil then add the turmeric and set aside.
Heat the olive oil in a large frying pan over a medium heat.
Fry the onion and peppers for 5 minutes.
Add the crushed garlic cloves, chopped tomatoes and paprika and cook for 2 minutes.
Stir in the rice.
Shave the fennel bulb (reserving the leaves) and add to the pan.
Season with salt and pepper.
Pour over the stock and bring to the boil.
Reduce to a simmer and leave the rice to cook uncovered, without disturbing for 10 minutes.
Take half of the roasted peppers and scatter over.
Top and slice fine green beans; add.
Gently shake the pan and cook for a further 10 minutes.
Turn off the heat, add the sweet corn, cover with foil and let rest for 5 minutes.
Serve with the reserved fennel leaves, a squeeze of lemon and lemon wedges.
Serves
4
Preparation Time
15 minutes
Cooking Time
25 minutes
Main ingredients
Vegetables, Rice, Spice, Stock/Broth
Recipe Type
Family Dinners, Healthy, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
