It’s National Vegetarian Week! This delicious rainbow paella recipe from @thecornerplot is perfect for sharing with friends. Serve with a tasty salad and you’re good to go.
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, deseeded and cut into strips
- 1 fennel bulb, cut into strips
- 2 garlic cloves, crushed
- 150 g soffrito (or tomato passata)
- 1 tsp smoked sweet paprika
- 3/4 tsp sea salt
- Black pepper, fresh ground
- 2 bay leaves
- 1 tsp saffron threads, finely ground
- 200 ml dry white wine (optional; or replace with more vegetable stock)
- 400 ml vegetable stock (hot)
- 220 g paella rice
- 100 g cooked broad beans
- 100 g peas (fresh or frozen)
- 20 mini plum tomatoes, halved
- 8 chargrilled artichokes in oil, drained and quartered
- Handful of pitted black olives, halved
- 4 tbsp chopped parsley
- 1 lemon, halved
- Heat the olive oil in a paella pan (or frying pan or wok) over a medium heat. Add the chopped onion, red pepper and fennel. Cook over a medium heat, stirring occasionally, for about 6 minutes until softened, but do not allow to brown. Add the garlic and cook for 1 minute.
- Stir in the soffrito, sweet paprika, sea salt, black pepper, bay leaves, saffron, vegetable stock and wine. When the contents start to simmer, add the rice, and cook over a low/medium heat for 10 mins, without stirring.
- Place the broad beans, peas, tomatoes, artichokes and olives on top of the rice and press down gently. Cover with a lid (or tinfoil) and cook on a low heat for about 5 minutes, until the liquid has been absorbed. Leave to rest for 5 minutes.
- Heat 1 tbsp olive oil in a small pan. Place the lemon halves, cut side down, in the pan. Cook on a medium/high heat until caramelised.
- Scatter the parsley over the paella, and serve with the caramelised lemons.
Visit the @thecornerplot’s blog for more delicious recipes!