Vegetable Paella

Recipes Vegetable Paella

Vegetable Paella

Paella is a classic dish named after the wide pan it’s cooked in but is just as easily made in a non-stick frypan. It is packed with flavour and veggies, and is a prep, cover and cook wonder that everyone will love.

Dinner

10 min prep

45 min cook

6 serves

3 serves of veg

1 vegetable reduced salt stock cube*
1L (4 cups) water
1 tbsp olive oil
1 medium red capsicum, chopped
1 medium green capsicum, chopped
2 medium zucchinis, chopped
2 medium red onions, diced
6 garlic cloves, crushed
1 large red chilli, deseeded and finely chopped
1 ½ cups arborio rice*
3 tsp ground paprika
¼ cup parsley leaves, finely chopped
¼ tsp pepper
150g cherry tomatoes, halved
2 tbsp fresh coriander, chopped, to serve

*For gluten free, check the products are ‘gluten free’.

Dissolve stock cube in the 1L water and set aside.
Heat the oil in a large, deep, non-stick frypan over a medium heat.
Add the capsicum, zucchini and onion. Cook for approximately 10 minutes or until softened
Add the garlic and chilli. Mix well and cook for 2 minutes.
Add the rice, ground paprika, parsley and pepper. Mix well and cook for 1 minute.
Add 3 ½ cups of stock to the pan. Reserve ½ cup for later. Bring to the boil, then reduce the heat to low and simmer, covered, for 20–25 minutes, without stirring.
Once the rice has cooked, arrange the halved cherry tomatoes over the top, gently pushing the tomatoes into the rice. Ladle over the reserved ½ cup of stock. Without stirring, cook for a further 5 minutes, uncovered, or until the rice has absorbed the liquid.
Remove from the heat and allow to cool slightly. Top with chopped coriander and serve.

Serving Suggestion: Vegetables can also be swapped for other vegetables you may have on hand such as green beans, peas and corn kernels.

For a balanced meal, add prawns or mussels during step 7. Alternatively, add black beans, grilled beef, lamb, chicken or fish.

The vegetable stock cube and 1L of water can be replaced with 500mls of liquid vegetable stock and 500mls of water, and skip step 1.

Storage: Leftovers can be stored in an airtight container in the fridge for 2 – 3 days or in the freezer for 3 – 4 months. Ensure the rice is reheated until it steams.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help wash the vegetables and measure the ingredients.

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.