Spring Vegan Vegetable Paella Recipe

Name: Spring Vegan Vegetable Paella
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: serves: 4
Ingredients: 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

Ingredients

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

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD serves: 4

Instructions

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.
Heat some olive oil in a large skillet or paella pan. Add finely diced onion and garlic. Cook until soft and golden.
Add carrots, broccoli, asparagus and broad beans. Cook for a few minutes.
Add rice, paprika, saffron and vegetable stock. Mix well. Simmer gently until stock is absorbed, making sure not to overcook the rice.
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.

Dinner