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Rice & Grains

Vegetable Paella

Traditional paella contains chicken and seafood, but this version uses a colourful mixture of vegetables instead. Saffron and smoked paprika add an exotic flavour to this substantial rice dish.

Serves 4

Difficulty
Easy
Preparation Time
Less than 15 minutes
Cooking Time
30 minutes to 1 hour
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 700g
    Long grain rice
  • 100g
    Frozen peas
  • 2
    Medium onions, peeled and finely chopped
  • 4
    Garlic cloves, peeled and chopped
  • 2
    Red peppers, deseeded and finely chopped
  • 2
    Carrots, peeled and cut into 1cm pieces
  • 3 tbsp
    Parsley, finely chopped
  • 1
    Bay leaf
  • 2 tbsp
    Smoked sweet paprika
  • 1½ Ltrs
    Vegetable stock
  • -
    Large pinch of saffron threads

Approximate Times

  • Preparation :
    Less than 15 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Spray a paella pan or large frying pan with low calorie cooking spray and fry the onions for 4-5 minutes. Add the garlic, red peppers and carrots and fry for 4-5 minutes. Stir in the rice, parsley, bay leaf, paprika and saffron. Pour in the water or stock and peas, bring to a simmer and cook, uncovered, over a gentle heat for 12-15 minutes.
  2. After the first phase of cooking, cover the pan tightly, turn the heat to very low and cook for another 12-15 minutes, until the rice is tender, the vegetables are cooked through and all the liquid has been absorbed. Remove from the heat, discard the bay leaf and allow to stand, covered, for 10 minutes. Fluff up the rice with a fork before serving.