Vegetarian Paella
- RECIPE MAKES: 3 portions
- PREP TIME: 10 minutes
- COOK TIME: 25 minutes
Place a 30 cm paella pan or frying pan over a moderate heat and add the olive oil.
Add the shallots, garlic, beans, peppers, aubergine and Mevalia Rice. Lightly fry the ingredients for 2 minutes.
In a measuring jug, mix the turmeric and smoked paprika with the vegetable stock before pouring in the pan.
Bring to a gentle simmer and cook for 12 minutes, stirring the Mevalia Rice regularly.
After 12 minutes add the olives, cherry tomatoes and artichokes, cook for a further 5 minutes.
Once cooked, add the chopped parsley, black pepper and freshly squeezed lemon juice.
Mix well and leave to stand for 3-4 minutes before serving.
Recipe tips; you could swap the vegetables for any you prefer. This paella is suitable for freezing, allow to cool and freeze in an airtight container, use within 3 months.
- 10 ml Olive oil
- 1 Shallot, finely sliced
- 2 Cloves garlic, crushed
- 10 Green beans
- ½ Red pepper, sliced
- ½ Yellow pepper, sliced
- ¼ Aubergine, diced
- 150 g Mevalia LP Rice
- 1 tsp Turmeric
- 1 tsp Smoked paprika
- 300 ml Vegetable stock
- 8 Black olives
- 8 Cherry tomatoes, halved
- 3 Tinned artichokes, quartered
- 1 tbsp Chopped fresh parsely
- A bit of ground black pepper
- ½ Fresh lemon
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