Perfect Vegetable Paella
Submitted by Molly Power
About this recipe
Healthiness : (2 votes)
Difficulty: 
Comments: Although this is not difficult to make, great care needs to be taken with frying and with adding ingredients to hot food in a pan. The pan needs to be taken from the heat, and the ingredients added preferably using a wooden or plastic spoon, not just dropped in, because the splashes will burn!
Preparation Time: 5 mins
Cooking Time: 25mins
Number of servings: 4
Serving suggestions: You can serve this delicious dish with crusty bread and garlic sauce
This is a vegetarian recipe
A nutritious and tasty dish for vegetarians. Other vegetables can be added, according to choice.

Comments: Although this is not difficult to make, great care needs to be taken with frying and with adding ingredients to hot food in a pan. The pan needs to be taken from the heat, and the ingredients added preferably using a wooden or plastic spoon, not just dropped in, because the splashes will burn!
Preparation Time: 5 mins
Cooking Time: 25mins
Number of servings: 4
Serving suggestions: You can serve this delicious dish with crusty bread and garlic sauce
This is a vegetarian recipe
A nutritious and tasty dish for vegetarians. Other vegetables can be added, according to choice.
Ingredients
- 1tbsp olive oil
- 1 onion chopped
- 1 garlic clove, finely chopped
- 600g paella rice
- 2 tsp smoked paprika
- 900ml vegetable stock
- 1 tin of tomatoes
- 225g runner beans
- 1 red pepper, roughly chopped
- half a lemon, juiced
Equipment
- A wooden spoon
- A chopping board
- A knife
- A jug
- A pan and a lid
Making and cooking it

- Start by frying the onions and garlic until they are soft
- Secondly add the rest of the vegetables and cook for a few more minutes
- Then add smoked paprika
- Next add the paella rice and cook for two or three minutes
- Now add the whole tin of tomatoes and stir until mixed in
- When you have done this, pour in the stock to cover the rice
- Put a lid on the pan and bring to the boil
- When it starts to boil turn down the heat and let it simmer for twenty minutes
- When the rice is cooked and the stock has been absorbed, squeeze the lemon into the pan
- Stir and then you're finished and ready to serve

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