CIRCULON UK
Mixed Vegetable Paella
This bright and filling vegetarian paella recipe will be a lively centrepiece at your dinner table. Packed with an abundance of essential nutrients and vitamins; you can add your own twist to this meal by adding your own favourite vegetables to the mix.
Serves: 2
Cooking time: 30 Minutes
Ingredients
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1 tbsp oil
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1 yellow pepper, cut into strips
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1 green pepper, cut into strips
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6 asparagus spears, tough ends trimmed
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5 medium white mushrooms
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220g short-grain rice (e.g. arborio)
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750ml vegetable stock
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Pinch of saffron strands (or 1/2 tsp turmeric or smoked paprika)
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Black pepper
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6 cherry tomatoes, halved
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10 black olives
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1tbsp extra virgin olive oil
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Small bunch fresh parsley, chopped
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1 lemon, cut into wedges
Method
1 Heat the oil in a frying pan, and add the peppers, asparagus and mushrooms. Cook over a high heat for a couple of minutes, until very slightly charred. Remove from the pan, and set aside.
2 In a large bowl, combine the vegetable stock with the saffron (or turmeric or paprika, if you don’t have saffron). Season with plenty of black pepper, and mix well. Add the short-grain rice to the same frying pan you used previously. Pour over the stock, making sure that the rice remains in an even layer at the bottom of the pan.
3 Place the cooked vegetables on top, as well as the halved cherry tomatoes and black olives. At this point you can make a pattern with the vegetables, or just throw them on.
4 Cover the pan, turn the heat down fairly low, and bring to a gentle simmer.
5 Cook, without stirring, for around 20 minutes, until the rice is just cooked.
6 Remove the lid, and turn the heat up for a couple more minutes until any excess liquid has evaporated, and the rice at the bottom of the pan is slightly crispy.
7 Serve immediately, drizzled with extra virgin olive oil, and garnished with fresh parsley and wedges of lemon.