Easy Vegan Vegetable Paella
Ingredients
- 2 tbsp olive oil
- 1 red onion diced
- 3 garlic cloves, crushed
- 1 red pepper, sliced
- 150 g cherry tomatoes, halved
- 100 g artichokes (from a jar)
- 1 cup frozen peas
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp saffron threads
- juice of 2 lemons plus lemon wedges, to serve
- 350 g paella or risotto rice
- 1 litre vegetable stock
- handful of chopped fresh flat leaf parsley, to serve (optional)
Preparation
Firstly, heat 2 tbsp olive oil in a large, shallow flameproof casserole dish or pan, over a medium heat
Finely dice the red onion and add to the dish along with the 3 crushed garlic cloves and allow them to soften down for a few minutes
Meanwhile, slice the pepper and halve the tomatoes
Now to the dish add all the vegetables, the spices, saffron and the juice of 1 lemon. Fry together for 5 minutes or until the pepper softens and the peas defrost
Next add the rice and 250ml veg stock and stir. Place the lid on and simmer for 8-10 minutes or until the rice soaks up all the liquid
Pour in another 250ml veg stock and cook until it has been absorbed, Repeat until all of the stock has been used up
Add the juice of the remaining lemon, 5 minutes before the end of the cooking time, leave the lid off and allow to simmer until the rice is cooked
Finally, serve garnished with fresh parsley along with lemon wedges, for squeezing!
