10.6oz paella rice (you can substitute with arborio rice if you can’t find paella rice)
1.1 quart (about 1 quart) low salt vegetable stock
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 carrots, peeled and finely chopped
2 red bell peppers, thinly sliced
3/4 cup 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 skillet 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.
Another simple and tasty recipe made especially for doddl by Jess at babyled_bears. Showcasing our beautiful toddler utensils here.