Spanish Vegetable Paella with Saffron and Lemon
Paella pan sautéed with onion, garlic and vegetables, built on saffron stock and bomba rice with lemon and smoked paprika.
- 150 g bomba rice
- 500 ml vegetable stock
- 1 pinch saffron threads
- 1 whole red bell pepper
- 150 g green beans
- 200 g artichoke hearts
- 150 g cherry tomatoes
- 3 whole garlic cloves
- 1 medium spanish onion
- 60 ml olive oil
- 2 tsp smoked paprika
- 1 whole lemon
- 30 g fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Heat vegetable stock in a saucepan and add saffron threads. Keep warm on low heat for 10 minutes.
- Step 2
Slice red pepper into strips, trim green beans, halve artichoke hearts, and halve cherry tomatoes.
- Step 3
Finely chop garlic and dice onion. Roughly chop parsley and cut lemon into wedges.
- Step 4
Heat olive oil in a 30cm paella pan or large shallow pan over medium-high heat.
- Step 5
Add onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute.
- Step 6
Add red pepper strips and green beans, cook for 5 minutes until slightly softened.
- Step 7
Stir in smoked paprika and cook for 30 seconds until fragrant.
- Step 8
Add rice and stir to coat with oil and vegetables for 2 minutes.
- Step 9
Pour in the warm saffron stock and add artichoke hearts and cherry tomatoes.
- Step 10
Bring to a boil, then reduce heat to medium-low and simmer for 18-20 minutes without stirring.
- Step 11
In the last 5 minutes, increase heat slightly to create a slight crust on the bottom.
- Step 12
Remove from heat and cover with a clean tea towel. Rest for 5 minutes.
- Step 13
Garnish with fresh parsley and serve with lemon wedges.
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