Vegetable paella

Traditionally made with rabbit and seafood, this veggie version uses some more unusual vegetables to keep things special.

Suitable for Gluten-free | Egg free | Dairy-free | Vegetarian Serves 4 Preparation time: 10 minutes Cooking time: 30 minutes

Nutrients per serving:

Energy	Total fat	Saturates	Protein	Fibre	Carbs	Sugar	Salt
436 kcal	13.5 g	1.5 g	10 g	9 g	64 g	3 g	1.5 g

Ingredients

280g jar artichoke hearts in oil, drained, plus 2 tbsp of the oil (160g artichokes)
1 onion, diced
2 garlic cloves, chopped finely
½ sachet saffron
Generous pinch of paprika *
300g paella rice
200g frozen baby broad beans

600ml hot gluten-free vegetable stock * made with 1 cube
125g roasted red peppers from a jar, drained and chopped
Small pack of flat leaf parsley, chopped
Lemon wedges, to serve

* Available at Holland & Barrett

Method

Step 1. Heat the artichoke oil in a wide, shallow casserole pot or paella pan. Add the onion and cook gently for 5 minutes to soften but not colour. Add the garlic and cook for 5 minutes more. Stir in the saffron, paprika and rice. Step 2. Boil the kettle and put the broad beans in a heatproof bowl. Cover with boiling water just to blanch, then drain and stir into the rice. Add the stock. Cook at a gentle simmer uncovered for about 15 minutes until the rice is nearly tender. Step 3. Add the peppers, artichokes and parsley and carefully tumble through the rice. The rice will have crusted up a little on the base of the pan. Gently release it without disturbing the grains too much. Cook for another 5 minutes, and then serve the paella with the lemon wedges. Tip! If you have time, you can pop the blanched broad beans out of their skins to reveal a brighter green, more tender bean within. Stir through with the artichokes and peppers. Shop our Food and Drink range.