Spring Vegetable Paella [vegan]
Bursting with flavours this vegan Spring vegetable paella is the perfect dish to make when you are entertaining.
Equipment
large skillet or paella pan
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g asparagus
- 200 g carrot
- 200 g frozen broad beans
- 200 g broccoli
- 290 g jar chargrilled artichoke hearts in olive oil
- 1 large onion
- 6 garlic cloves - crushed
- 400 g Bomba paella rice
- 900 ml vegetable stock
- 1 tsp paprika
- 1 generous pinch saffron
- dash smoked paprika
- 2 preserved lemons - finely chopped
- salt & pepper
- large handful of parsley leaves - chopped
Instructions
- Peel the carrots and cut them into sticks (2 cm long x 1/2 cm wide).
- Cut the asparagus in 3 to 4 cm chunks, having snapped off their tougher ends first.
- Cut the broccoli florets in quarters.
- Heat some olive oil in a large skillet or paella pan.
- Add the finely chopped onion and garlic. Cook until soft and golden.
- Add the carrots, broccoli, asparagus and broad beans. Cook for a few minutes.
- Add the rice, paprika, saffron and vegetable stock. Mix well. Simmer gently until the stock is absorbed, making sure not to overcook the rice.
- When the rice is cooked, add the drained artichoke hearts cut in half plus preserved lemons.
- Add a dash of smoked paprika and chopped parsley leaves. Blend carefully. Season to taste.
- Serve straight away.
Nutrition
Serving: 300gCalories: 386kcalCarbohydrates: 74gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 825mgPotassium: 503mgFiber: 7gSugar: 6gVitamin A: 6926IUVitamin C: 48mgCalcium: 87mgIron: 3mg