This bright and filling vegetarian paella recipe will be a lively centrepiece at your dinner table. Packed with an abundance of essential nutrients and vitamins; you can add your own twist to this meal by adding your own favourite vegetables to the mix.
Serves : 2
Cooking time: 30 minutes
Recipe originally at circulon.uk.com
INGREDIENTS
- 1 tbsp oil
- 1 yellow pepper, cut into strips
- 1 green pepper, cut into strips
- 6 asparagus spears, tough ends trimmed
- 5 medium white mushrooms
- 220g short-grain rice
- 750ml vegetable stock
- Pinch of saffron strands (or ½ tsp turmeric or smoked paprika)
- Black pepper
- 6 cherry tomatoes, halved
- 10 black olives
- 1tbsp extra virgin olive oil
- Small bunch fresh parsley, chopped
- 1 lemon, cut into wedges
METHOD
- Heat pan on high for a couple of minutes, turn down to a medium heat.
- Add a small amount of oil, and add the peppers, asparagus and mushrooms. Cook for a couple of minutes, until very slightly charred. Remove from the pan, and set aside.
- In a large bowl, combine the vegetable stock with the saffron (or turmeric or paprika, if you don’t have saffron). Season with plenty of black pepper, and mix well. Add the short-grain rice to the same frying pan you used previously. Pour over the stock, making sure that the rice remains in an even layer at the bottom of the pan.
- Place the cooked vegetables on top, as well as the halved cherry tomatoes and black olives. At this point you can make a pattern with the vegetables, or just throw them on.
- Cover the pan, turn the heat down to low, and bring to a gentle simmer.
- Cook, without stirring, for around 20 minutes, until the rice is just cooked.
- Remove the lid, and turn the heat up for a couple more minutes until any excess liquid has evaporated, and the rice at the bottom of the pan is slightly crispy.
- Serve immediately, drizzled with extra virgin olive oil, and garnished with fresh parsley and wedges of lemon.
Circulon products we used: