Vegetable paella

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 15
Servings 1
Minutes 15


Serving Change
  • 80
    olive oil
  • 10
    small pickling onions, halved
  • 500
    long-grain rice
  • 1
    chicken or vegetable stock
  • 6
  • 1
    small can tomato paste
  • 250
    green beans, sliced diagonally
  • 8
    mini-corn spears
  • 1
    each red and green peppers, seeded and sliced into rings
  • 2
    leeks, washed and sliced
  • 2
    sticks celery, sliced (reservetops for garnishing)
  • 0.50
    small head of cauliflower, cut into small florets
  • 3
    baby marrows, sliced lengthways into quarters
  • 125
    chopped fresh parsley and basil
  • 5
    crushed garlic


1. Heat half the olive oil in a heavy-based saucepan and fry the pickling onions over a medium heat. Add the rice and stir continuously until the rice begins to pop and turn a light golden colour. Add the stock, turmeric and tomato paste. Simmer for 15 minutes or until the rice is tender.

2. Heat the remaining oil in a large frying pan and stir-fry the vegetables for three minutes. Don't add the herbs or garlic yet. Add 250ml water to the pan and cook for a further five minutes. Remove from the heat, add the herbs and the garlic, then stir into the cooked rice. Sprinkle with chopped celery tops and serve immediately.



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