Summer Paella
Food
Main Courses
Spanish
Dairy-free
Gluten-free
Vegan
Vegetarian
The Vegetarian Society
4 Servings
Ingredients
1 onion, sliced
1 tbsp olive oil
3 cloves garlic, crushed
100g green beans, cut into pieces
100g artichoke halves in oil, drained
20g capers
45g gherkin, finely chopped
25g black olives, pitted
200g button mushrooms, halved
1 tbsp tomato puree
200g paella rice
½ tsp turmeric powder
1L vegetable stock (GF)
10 cherry tomatoes, cut in half
5g fresh tarragon, chopped
50g sun-dried tomato puree
15g flaked almonds, toasted
1 lemon, cut into wedges
Method
- Heat paella pan. Fry onion in oil for 5 minutes then add the garlic and fry for about 30 seconds
- Add asparagus and continue to cook for 5 more minutes
- Add artichokes, capers, gherkins, olives, mushrooms and tomato puree, and cook for 2 minutes
- Add rice and turmeric and cook for 5 minutes stirring from time to time
- Add stock and cook for 20 minutes. Add more if required
- Add tomatoes and tarragon then the tomato puree in blobs around the finished dish. Garnish with almonds and lemon wedge
