Vegetable paella
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 ½tbsp sunflower oil or vegetable oil
- 1 large onion, finely diced
- 2 red peppers, chopped
- 3 garlic cloves, crushed or finely grated
- 1tbsp smoked paprika
- 250g paella rice
- 125ml white wine (optional)
- 227g can chopped tomatoes
- 750ml vegetable stock
- saffron (optional)
- 400g butter beans, or other beans such as cannellini
- 200g green beans or long-stem broccoli
- 2 lemons, 1 juiced and 1 cut into wedges
Method
- STEP 1
Heat the oil in a large lidded frying pan over a medium heat and fry the onion for 5 mins. Add the peppers and cook for another 5 mins until the onion and pepper has softened. Stir in the garlic and cook for 1 min, then stir in the paprika and cook for 1 min.
- STEP 2
Stir in the paella rice and cook for 2 mins. Pour over the white wine, if using, and cook for 2-3 mins to reduce. Add the chopped tomatoes, vegetable stock and saffron, if using.
- STEP 3
Stir in the beans, then pour over the stock and bring to the boil. Reduce to a simmer and cook for 10 mins. You can stir it occasionally, if you like, but traditionally you want a crust to form on the bottom. After 10 mins, scatter the green beans or broccoli on top, place the lid on the pan and cook for 3-4 mins until the greens and rice are tender. Cook with the lid off for a few mins if the rice is still too wet. Remove from the heat, squeeze over the lemon juice and serve with lemon wedges on the side.
