Vegan Paella

Ingredients

For 4 portions

• 🍚 300g rice (dry)
• 🧅 1 medium onions
• 🫑 1 medium red bell pepper
• 🪴 150g green beans
• 🎍 200g artichoke
• 🫘 150g white beans, canned
• 🍅 2 medium tomato
• 🧄 3 cloves garlic
• 🏺 3 Tbsp olive oil
• 🫑 2 Tsp paprika
• 🌿 1 pinch saffron
• 🍆 2 cubes vegetable stock cube
• 🥤 900ml tap water
• 🍋 1 medium lemon
• 🌿 2 Tsp fresh rosemary

Method

1. Heat the olive oil in a wide, shallow paella pan or large frying pan over medium heat. Add the chopped onion and garlic and cook for 5 minutes until soft.
2. Add the sliced red bell pepper and cook for another 3–4 minutes.
3. Stir in the paprika and saffron, then add the chopped tomatoes. Cook for 2 minutes until the tomatoes start to break down.
4. Add the rice and stir to coat well in the oil and spices.
5. Dissolve the stock cubes in the hot water and pour into the pan. Bring to a simmer. Do not stir from this point.
6. Arrange the artichoke wedges, green beans and white beans (or lima beans) evenly over the rice. Scatter the rosemary on top.
7. Simmer uncovered on medium-low heat for 18–20 minutes until the liquid is absorbed and the rice is cooked (a slight crust on the bottom is desirable).
8. Turn off the heat, cover with a clean tea towel or lid and rest for 5 minutes.
9. Serve directly from the pan with lemon wedges.