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Multi-vegetable paella

  • RECIPE MAKES: 4 serves
  • PREP TIME: 15 min
  • COOK TIME: 30 min & rest time: 10 min

Step 1

Heat oil in a large shallow frying pan over medium heat. Fry onion 5min., until softened. Add capsicum, fry 5min., until golden and softened. Add garlic, cook further 1min.

Step 2

Add bay leaves, spices, and cayenne to the vegetables and stir well. Add rice, stir thoroughly 2min., before adding saffron and stock. Bring to just boiling, stir once, lower heat to a minimum and simmer very gently 20min., until most of the liquid has been absorbed by the rice (do not cover pan and do not stir during cooking).     

Step 3

Remove pan from the heat. Scatter tomatoes and artichokes (if using), over the rice, and cover pan tightly with foil. Leave to rest for 10 min. 

Step 4

Remove foil, scatter olives (if using) on top of the paella, and sprinkle with parsley. Serve with lemon wedges. 

Top tips:

-Try adding a protein containing vegetable if you need a little bit with the meal. Green beans, broccoli or peas can be added, not only do they taste good, each provides colour which is visually appealing!  

-Grilled artichoke hearts can be found in some large supermarkets in jars and in the deli sections.   

-If you prefer, use fresh fennel instead of ground. Fennel does not need to be counted toward the protein allowance and can add more bulk to the meal. 

  • 1 ½ Tbsp olive oil
  • 1 red onion, peeled finely chopped
  • 1 medium red and 1 medium yellow capsicum, cut into strips
  • 2 tsp crushed garlic
  • 2 bay leaves
  • 1 tsp each smoked paprika, ground turmeric, ground fennel  
  • ½ tsp cayenne pepper
  • 1 ½ cups low protein rice (i.e., Mevalia) 
  • 2 tsp saffron threads (or ½ tsp imitation saffron)
  • 1L vegetable stock
  • 12 mini plum tomatoes, halved
  • 2 grilled artichoke hearts, quartered, optional
  • 12 pitted kalamata olives, halved, optional
  • 2 Tbsp roughly chopped parsley
  • 4 lemon wedges, to serve