A very filling vegetable Paella recipe. Serving immediately it is excellent, with a light salad on the side.
However, it doesn't sit and wait for you too well. Don't try this one if you need it to hover on the hob while you wait for someone to arrive. If cooked a little too long, being mostly rice, it can quickly become stodgy.
750ml (1 1/4 pt vegetable stock)
1 x 0.4g jar saffron strands
3 tbsp olive oil
1 onion chopped
3 cloves garlic, chopped
3 tbsp paprika
1 aubergine, diced
1 red and 1 yellow pepper, deseeded and diced
2 courgettes, thickly sliced
1 celery stick, sliced
2 cooked artichokes (fresh or canned)
2 large fennel bulbs, cut into wedges vertically
350g (12oz) paella rice or short grain rice
100 ml (4 fl oz) dry white wine
1 x 400g can tomatoes
1 tbsp tomato puree
16 black olives
100g (3oz) frozen or fresh peas
Lemon wedges to serve
2 tbsp freshly chopped parsley to garnish
Put 150ml (1/4 pt) of the stock in a pan, add the saffron and bring to the boil. Remove from the heat and set aside.
Heat the oil in a paella pan or a large frying pan, and add the onion and garlic. Fry for 5 mins until lightly golden and soft. Add the paprika and cook for a further 5 mins. Add the aubergine, peppers, courgettes, celery, artichokes and fennel. Mix well and cook until the vegetables begin to soften.
Add the rice and mix thoroughly with the vegetables and paprika. Pour over the white wine and add the tomatoes, tomato puree and saffron-infused stock. Mix well, add the remaining stock and bring to the boil. Add the olives and peas and give a final stir.
Leave the mixture to cook for about 15 - 18 minutes or until the rice is cooked.
If using a paella pan, serve directly out of the pan. If not, transfer to a suitable serving dish. Garnish with lemon wedges and chopped parsley and serve hot. Delicious served with a fresh green salad.
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