A delicious, comforting recipe.
Why not try swapping some of the veggies in this Vegetable Paella for variety?
Ingredients
300g paella rice (you can substitute with arborio rice if you can’t find paella rice)
1 litre low salt vegetable stock
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 carrots, peeled and finely chopped
2 red peppers, thinly sliced
100g frozen peas
3 tbsp parsley
2 tbsp smoked paprika
5-6 olives, thinly sliced
Juice from 1/2 lemon
Salt and Pepper to taste
OPTIONAL: a pinch of saffron threads
Method
-In a large frying pan fry the onion in a little oil for 4-5 minutes until soft
-Add the garlic, peppers and carrot and fry for a further 5 minutes
-Stir in the rice, then add the parsley, smoked paprika, saffron (if using) and vegetable stock and simmer uncovered on a low heat for 15 minutes
NOTE: Unlike risotto, paella doesn’t need to be stirred frequently, as you are aiming for a thin crispy almost burnt layer at the bottom of the rice
-After the first 15 mins stir in the frozen peas and olives then cover the pan, cooking on a low heat for a further 12-15 minutes until the rice is cooked and the veggies are soft
-Leave the rice to stand for a few minutes before adding the lemon juice, salt and pepper and fluffing up the rice with a fork
🌱Suitable for Vegans
👶🏻Suitable for babies from 6 months (omit the olives for very young babies to keep the salt content lower)
❄️Can be frozen for up to 3 months
Have a go at making this delicious vegetable paella, and let us know how you get on - or post a photo of the finished result and tag us @doddl.