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Vegan Paella

Wheat,gluten,dairy and egg free.

Customer Rating:
5.0 (1 votes)

Posted by: rhona
On:

Cuisine

Spanish

Time

1 - 2 hrs

Skill Level

Confident

Serves

4

Courses etc.

Main Courses
Side dishes
Starters

You will need

IngredientAdd
fresh vegetable stock or water
400g jar of Artichoke hearts, drained and quartered reserve the liquid More products
350g brown rice More products
1 tsp sea salt More products
a generous pinch of saffron More products
freshly ground black pepper More products
1 tbsp olive oil More products
1 onion finely chopped More products
100g celery chopped More products
2 cloves garlic, crushed More products
2 tsps freshly chopped thyme More products
1 red pepper chopped

Awaiting stock

 		More products
1 yellow pepper chopped More products
450g asparagus, cut into 5cm pieces

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 		More products
200g fresh tomatoes, chopped More products
100g sweetcorn kernals

Awaiting stock

 		More products
100g frozen peas

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Place the artichoke liquid, salt and saffron with the rice in a medium saucepan.
  • Add sufficient water or stock to cover the rice with 2.5 cm of liquid and stir well.
  • Bring to the boil, reduce the heat cover and simmer for 45-50 mins until the rice is tender and adding more stock/liquid if required.
  • Heat the oil in a large saucepan, add the onion, celery and garlic and saute until soft.
  • Add the thyme, peppers and asparagus and stir to coat.
  • Cover and saute over a medium heat, stirring frequently for 5 mins adding a little water to prevent from sticking.
  • Add the peas, tomatoes, artichoke hearts and sweetcorn stir well and simmer for 5-10 mins until the vegetables are tender.
  • Adjust the seasoning then drizzle the vegetables with a little extra virgin olive oil.
  • To serve put the rice onto warmed plates and spoon the vegetable mixture on top.
  • Serve immediately.

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Short Grain Brown Rice Italy ORGANIC
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Onions ORGANIC
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