Recipe: Vegetable Paella

Antony Worrall Thompson recipe via New Magazine

Serves 4

Ingredients

• 900ml vegetable stock
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 2 bay leaves
• 2 sprigs of thyme
• 2 dried chillies
• 1 red pepper, deseeded and finely chopped
• Pinh of saffron
• Half tsp ground turmeric
• 2 tsp paprika
• 325g arborio rice
• 115g peas
• 115g baby broad beans
• 1 large courgette, chopped into small cubes
• 12 pitted olives
• 2 tbsp parsley

 Method

1. Heat the stock and water in a pan to boiling.
2. In a large frying pan, heat the oil and cook the onion, garlic, bay leaves, thyme and chillies for 10-12 minutes.
3. Stir in the red pepper, saffron, turmeric, paprika and rice and cook for 2 minutes. 
4. Add the stock and water, bring to the boil, the reduce heat and cook for roughly 18 minutes, until the liquid has evaporated.
5. Stir in the peas, broad beans, courgettes abd olives, cover with a lid, turn off the heat and leave for 5 minutes.
6. Season, give a good stir, then sprinkle with the chopped parsley.