Recipes
One-pot vegan 'paella'
Make the most of seasonal veg with this simpler-than-it-looks showpiece supper.
Make the most of seasonal veg with this simpler-than-it-looks showpiece supper.
Cook: 25 Mins
Serves: 4
Price: £1 per serving
Nutritional Information
Each 371g serving contains
Energy
5817kj
375kcal
5817kj
375kcal
19%
Fat
6.7g
6.7g
Low
10%
10%
Saturates
1.1g
1.1g
Low
6%
6%
Sugars
7.4g
7.4g
Low
8%
8%
Salt
1.63g
1.63g
Med
27%
27%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1568kj/375kcal
Typical energy values per 100g:
1568kj/375kcal
Ingredients
1 tbsp Extra Virgin Olive Oil
1 medium Onion, sliced
1 Red and 1 Yellow Pepper, deseeded and sliced
1 medium Courgette, halved lengthways and sliced
2 Garlic Cloves, thinly sliced
2 tsp Smoked Paprika
1/2 tsp Chilli Flakes
300g Asda Spanish Paella Rice
1.25 litres hot Vegetable Stock, made with 1 Stock Cube
25g fresh Flat Leaf Parsley
75g Pitted Green or Black Olives, drained
1 Lemon, cut into wedges, to serve
Method
1
Pour the oil into a large deep frying pan over a medium heat. Add the onion and fry for 3 mins, stirring. Add the peppers and courgette and fry for 2 mins more, stirring regularly.
2
Stir in the garlic, paprika and chilli flakes and cook for 30 secs, stirring constantly. Add the rice and stir through the vegetables. Pour over 900ml of the hot stock, then add a pinch of salt and lots of freshly ground black pepper.
3
Bring the stock to a simmer and cook the rice for 10 mins, stirring frequently. Add half the remaining stock and cook for couple of minutes more, then add the remaining stock and simmer until the rice is tender and the liquid is almost all absorbed, stirring regularly. Add an extra splash of water if needed.
4
Chop most of the parsley, saving a few sprigs for garnish. Stir the chopped parsley and olives into the paella and cook without stirring for 2–3 mins more, or until the olives are warm. Serve with a sprinkling of fresh parsley leaves and lemon wedges for squeezing over.