Spanish Vegetarian Paella with Saffron and Green Beans
Vegetable paella base cooked with saffron stock, smoked paprika, bomba rice, and green beans, finished with parsley and lemon.
- 300 g bomba rice
- 900 ml vegetable stock
- 1 pinch saffron threads
- 200 g green beans
- 1 large red pepper
- 1 medium white onion
- 4 cloves garlic cloves
- 400 g tinned butter beans
- 60 ml olive oil
- 2 tsp smoked paprika
- 30 g fresh parsley
- 1 whole lemon
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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.
- Step 2
Trim green beans and cut into 5cm pieces. Slice red pepper into strips. Finely dice onion and mince garlic.
- Step 3
Heat olive oil in a 32cm paella pan or large shallow pan over medium-high heat.
- Step 4
Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for 1 minute.
- Step 5
Add green beans and red pepper strips. Cook for 5-6 minutes, stirring occasionally.
- Step 6
Stir in smoked paprika and cook for 30 seconds until fragrant.
- Step 7
Add rice and stir to coat with oil and vegetables for 2-3 minutes.
- Step 8
Pour in the warm saffron stock and add drained butter beans. Season with salt and pepper.
- Step 9
Bring to a boil, then reduce heat to medium-low. Simmer without stirring for 18-20 minutes.
- Step 10
In the last 5 minutes, increase heat slightly to create a light crust on the bottom.
- Step 11
Remove from heat and cover with a clean tea towel. Rest for 5 minutes.
- Step 12
Garnish with chopped parsley and lemon wedges before serving.
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