Vegetable paella
Vegetable paella
No commentsIngredients
- 750ml (1 1/4 pt vegetable stock)
- 1 x 0.4g jar saffron strands
- 3 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic, chopped
- 3 tbsp paprika
- 1 aubergine, diced
- 1 red and 1 yellow pepper, deseeded and diced
- 2 courgettes, thickly sliced
- 1 celery stick, sliced
Directions
More recipes like this
Put l (pt) of the stock in a pan, add the saffron and bring to the boil. Remove from the heat and set aside.
Heat the oil in a paella pan or a large frying pan, and add the onion and garlic. Fry for mins until lightly golden and soft. Add the paprika and cook for a further mins. Add the aubergine, peppers, courgettes, celery, artichokes and fennel. Mix well and cook until the vegetables begin to soften.
Add the rice and mix thoroughly with the vegetables and paprika. Pour over the white wine and add the tomatoes, tomato puree and saffron-infused stock. Mix well, add the remaining stock and bring to the boil. Add the olives and peas and give a final stir.
Leave the mixture to cook for about ? minutes or until the rice is cooked.
If using a paella pan, serve directly out of the pan. If not, transfer to a suitable serving dish. Garnish with lemon wedges and chopped parsley and serve hot. Delicious served with a fresh green salad.
Source: Recipe courtesy of Tesco Vegetarian Magazine. By Paul Gayler
Meal type:
Keywords:
Find more recipes
Comments