Vegetarian Paella

Ingredients

0 10 ml olive oil
0 1 shallot, finely sliced
0 2 cloves garlic, crushed
0 10 green beans
0 ½ red pepper, sliced
0 ½ yellow pepper, sliced
0 ¼ aubergine, diced
0 150 g Mevalia LP Rice
0 1 tsp turmeric
0 1 tsp smoked paprika
0 300 ml vegetable stock
0 8 black olives
0 8 cherry tomatoes, halved
0 3 tinned artichokes, quartered
0 1 tbsp chopped fresh parsely
0 a bit of ground black pepper
0 ½ fresh lemon

Preparation

Recipe for 2 – 3 portions

Place a 30 cm paella pan or frying pan over a moderate heat and add the olive oil.
Add the shallots, garlic, beans, peppers, aubergine and Mevalia LP Rice.
Lightly fry the ingredients for 2 minutes.
In a measuring jug, mix the turmeric and smoked paprika with the vegetable stock before pouring in the pan.
Bring to a gentle simmer and cook for 12 minutes, stirring the Mevalia LP Rice regularly.
After 12 minutes add the olives, cherry tomatoes and artichokes, cook for a further 5 minutes.
Once cooked, add the chopped parsley, black pepper and freshly squeezed lemon juice.
Mix well and leave to stand for 3-4 minutes before serving.

Recipe tips; you could swap the vegetables for any you prefer. This paella is suitable for freezing, allow to cool and freeze in an airtight container, use within 3 months.

Ingredients

0 10 ml olive oil
0 1 shallot, finely sliced
0 2 cloves garlic, crushed
0 10 green beans
0 ½ red pepper, sliced
0 ½ yellow pepper, sliced
0 ¼ aubergine, diced
0 150 g Mevalia LP Rice
0 1 tsp turmeric
0 1 tsp smoked paprika
0 300 ml vegetable stock
0 8 black olives
0 8 cherry tomatoes, halved
0 3 tinned artichokes, quartered
0 1 tbsp chopped fresh parsely
0 a bit of ground black pepper
0 ½ fresh lemon