Colourful Paella

Sneaky Veg

Sneaky Veg

Vegan

Colourful Paella

  • Prep Time 5m
  • Cook Time 1h
  • Servings 4

Ingredients

  •  1 Tbsp olive oil
  •  1 small onion, thinly sliced
  •  2 red, yellow, or orange peppers, thinly sliced
  •  1 small bulb fennel, cut into thin strips
  •  2 cloves garlic, crushed
  •  1 tsp smoked paprika
  •  1/2 tsp turmeric
  •  1/2 tsp saffron, optional
  •  1/2 tsp chilli powder, optional
  •  300 g paella or risotto rice
  •  900 ml vegetable stock
  •  1 tin (400 g) butter beans
  •  100 g peas
  •  1 jar black olives
  •  1 small handful parsley, finely chopped
  •  1 pinch salt
  •  1 pinch pepper
  •  Lemon wedges

Method

  • Heat the olive oil in a large frying pan or wok. Add the onion and cook over medium heat for 10 minutes, stirring often, until soft and golden.
  • Add the peppers and fennel and continue to cook, stirring occasionally, for 10 minutes, or until soft.
  • Add the garlic and spices. Stir and cook for 1 to 2 minutes.
  • Add the rice and stir to coat.
  • Pour in the vegetable stock, bring to the boil, and then simmer for 20 minutes.
  • Stir in the butter beans, peas, and olives and continue simmering until the rice is cooked.
  • Add the parsley and season with salt and pepper.
  • Serve with lemon wedges.

Recipe Adapted From Sneaky Veg