Serves 4
This recipe for vegetable paella is perfect for a taste of the exotic. While its cold outside, crack out the sangria, and with this vegetable paella you can have a taste of Spain in your dining room!
Ingredients:
- 1tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 300g paella rice (or short grain rice)
- 1tsp smoked paprika
- 900ml veg stock
- 1 tin chopped tomatoes
- 225g runner beans (topped and tailed)
- 1 red pepper, chopped
- 1 tin chickpeas
- ½ the juice of 1 lemon
- Handful of parsley, chopped
Method:
- Heat the olive oil and fry the onion and garlic for 5 mins, until soft.
- Stir in the paprika and the rice, fry for 1 min.
- Add the stock and the tomatoes. Bring to the boil and simmer for 10 mins.
- Add the pepper, runner beans and chickpeas and cook for another 10 mins. Squeeze over the lemon juice and scatter over parsley.
- Serve with a wedge of lemon.
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