Vegetable paella

Apr 27 2023

Cook a vegetarian take on a classic paella, packed with nutritious ingredients like red peppers, green beans, broccoli and butter beans

Ingredients

1 ½
tbsp sunflower oil or vegetable oil
1
large onion, finely diced
2
red peppers, chopped
3
garlic cloves, crushed or finely grated
1
tbsp smoked paprika
250
g paella rice
125
ml white wine (optional)
227
g can chopped tomatoes
1 ½
tbsp Kallo Organic Vegetable & Mixed Herbs Stock Paste, dissolved in 750ml boiling water
saffron (optional)
400
g butter beans, or other beans such as cannellini
200
g green beans or long-stem broccoli
2
lemons, 1 juiced and 1 cut into wedges

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, 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.