Why this recipe works

This recipe is the answer to a budget paella. We’re using cheap and delicious, vibrant veggies to replace the meat/fish traditionally used in a spanish paella. And swapping the use of saffron (super expensive!) with a tiny dash of turmeric, to provide the gorgeous bright yellow colour that’s associated with paella. Don’t worry, it doesn’t taste like turmeric. It all comes together in one pot, so we can spend less time cleaning and more time admiring our delicious vegetable paella.

Ingredients

How to make this recipe

Start by frying a finely chopped onion in large/deep non-stick frying pan with a tbsp of olive oil. Fry until translucent for around 5 to 6 minutes. Season with salt and pepper. If you have a paella pan that will make the dish look more authentic, but my paella pan doesn’t work on my induction hob, so I used a non stick large frying pan which worked fine!

Then add the minced garlic, paprika and turmeric to the onions and continue to fry until the spices bloom for a couple of minutes.

Now add half a tin of chopped tomatoes & sliced red peppers and bring to simmer, before adding the stock and green beans.

Now add the rice and simmer for 30 minutes. 

Keep adding an extra splash of water, if the stock has absorbed and the rice is still cooking. Add the peas in the last 5 minutes.

Taste the rice and when the paella is ready, squeeze the juice of half a lemon into the pan. Before you serve, decorate the paella with lemon wedges around the edge and sprinkle some fresh parsley over the top. Enjoy!