Vegetable paella 🥘

Name: Vegetable paella 🥘
Total time: 3600 s
Yield: 2-3 servings
Cuisine: British
Ingredients: 300 g paella rice; 2 cloves garlic; 4-5 spears asparagus; 4-5 button mushrooms; 200 g chopped tomatoes; 2 red peppers; 1/2 sachet paella spice mix; 900 ml stock/water (approx)

Sam Meadley @samm

Bristol, England, United Kingdom

I’m in Menorca. The sun is out, ingredients are fresh and my place has a paella pan. What more inspiration do I need?

Sam Meadley @samm

Bristol, England, United Kingdom

I’m in Menorca. The sun is out, ingredients are fresh and my place has a paella pan. What more inspiration do I need?

Saved

Ingredients

1 hour

2-3 servings

300 gpaella rice
2 clovesgarlic
4-5spears asparagus
4-5button mushrooms
200 gchopped tomatoes
2red peppers
1/2 sachetpaella spice mix
900 mlstock/water (approx)

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Steps

1 hour

1

Heat a splash of Spanish olive oil in a paella pan over medium-high heat.
Add the chopped garlic, shortly followed by the chopped asparagus (discarding the bottom ends) and sliced mushrooms.
2

After 5 mins or so add the chopped tomatoes. The veg should be a nice golden brown colour at this point. Add the chopped pepper, reserving four decent sized chunks to decorate the paella.
3

Stir through the paella spice mix. Add the rice and mix well to incorporate with the vegetables.
4

Add the stock. I used water as I was keeping trying to keep this low salt so my 9mo could join in. I didn’t measure exactly how much water I used, but approx 900ml. Lower the heat at this point.
5

Cook until the rice is soft and has absorbed most of the water. Towards the end of cooking add the reserved chunks of pepper to the top of the pan and cook until they start to soften (5 mins or so). Finally turn up the heat to high for 2-3 minutes to produce a little socarrat.
6

Salud 🍻