A delicious, comforting Vegetable Paella recipe – why not try swapping some of the veggies 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.
Don’t forget to check out our other recipes here!
