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Summer greens paella recipe
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48 ratings
A vegetarian twist on a classic Spanish dish, this summer greens paella is packed full of seasonal veg and makes a perfect speedy supper for two. See method
Ingredients
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 150g (5oz) paella rice
- 1 tsp turmeric
- 1 tsp sweet smoked paprika
- 900ml vegetable stock
- 125g (4oz) asparagus spears, trimmed
- 1 small courgette, diced
- 100g frozen peas
- 100g frozen broad beans
- 1 lemon, half juiced, half quartered, to serve
- handful fresh dill, roughly chopped
Paella rice can always be swapped for risotto rice
Each serving contains
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Energy
1945kj
460kcal
23%
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Fat
10g
14%
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Saturates
2g
11%
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Sugars
11g
12%
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Salt
4.5g
76%
of the reference intake
Carbohydrate 83.7g
Protein 15g
Fibre 8.9g
Method
- Heat the oil in a deep frying pan. Add the onion and garlic and cook gently for 5 minutes, or until softened.
- Stir in the rice and spices, then add the vegetable stock. Simmer for 10 minutes over a medium-high heat, stirring occasionally.
- Add the asparagus and courgette and continue cooking for a further 10 minutes, or until the liquid has almost disappeared and the rice is tender.
- Add the peas, broad beans and lemon juice, until heated through. Stir in the dill and season to taste. Divide between bowls and serve with a wedge of lemon for squeezing over.
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