Vegetable paella
Serves 4
Easy
Prep:
Cook:
Cook a vegetarian take on a classic paella, packed with nutritious ingredients like red peppers, green beans, broccoli and butter beans
Skip to ingredients
- 1 ½tbsp sunflower oilor vegetable oil
- 1 large onionfinely diced
- 2 red pepperschopped
- 3 garlic clovescrushed or finely grated
- 1tbsp smoked paprika
- 250g paella rice
- 125ml white wine(optional)
- 227g can chopped tomatoes
- 750ml vegetable stock
- saffron(optional)
- 400g butter beansor other beans such as cannellini
- 200g green beansor long-stem broccoli
- 2 lemons1 juiced and 1 cut into wedges
Nutrition: per serving
- kcal415low
- fat7glow
- saturates1g
- carbs70g
- sugars12glow
- fibre11g
- protein11g
- salt1.86g
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.
