Vegetable Paella with Peppers and Artichokes
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Ingredients
- 300 g paella rice
- 1 red pepper, sliced
- 1 green pepper, sliced
- 200 g tinned artichoke hearts, drained
- 150 g fine green beans, trimmed
- 2 ripe tomatoes, finely chopped
- 1 saffron threads
- 850 ml vegetable stock
- 3 garlic cloves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 432 kcal
- Protein
- 9.5 g
- Carbohydrate
- 68.9 g
- of which sugars
- 5.6 g
- Fat
- 11.6 g
- of which saturates
- 1.8 g
- Fibre
- 6.8 g
- Salt
- 2.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide paella pan and fry the peppers for 5 minutes until starting to soften.
- 2
Add the garlic and cook for a minute, then stir in the tomatoes and saffron and cook for 3 minutes until pulpy.
- 3
Stir in the rice, green beans and artichoke hearts, then pour over the hot vegetable stock. Season and bring to the boil.
- 4
Simmer without stirring for 18-20 minutes until the rice is tender and the stock has been absorbed.
- 5
Rest for 5 minutes off the heat before serving straight from the pan.
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