Spring Vegan Vegetable Paella

    40 minutes

    Bursting with flavours and straightforward, this vegan Spring vegetable paella is the perfect dish to make when you are entertaining. Healthy and hearty you will not miss the meat or fish!

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    Serves: 4 

    • 200g carrot
    • 250g asparagus
    • 200g broccoli
    • 1 large onion, finely diced
    • 6 garlic cloves, crushed
    • 200g frozen broad beans
    • 400g paella rice
    • 1 teaspoon paprika
    • 1 generous pinch saffron
    • 900ml to 1 litre vegetable stock
    • 290g jar chargrilled artichoke hearts in olive oil
    • 2 preserved lemons, finely diced
    • dash smoked paprika
    • large handful of parsley leaves, chopped
    • salt and pepper, pepper

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Peel carrots and cut them into sticks (2cm long x 1/2cm wide). Cut asparagus in 3 to 4 cm chunks, having snapped off their tougher ends first. Cut broccoli florets in quarters.
    2. Heat some olive oil in a large skillet or paella pan. Add finely diced onion and garlic. Cook until soft and golden.
    3. Add carrots, broccoli, asparagus and broad beans. Cook for a few minutes.
    4. Add rice, paprika, saffron and vegetable stock. Mix well. Simmer gently until stock is absorbed, making sure not to overcook the rice.
    5. When rice is cooked, add 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.

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