Find your recipes and restaurants here

Vegetable paella

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

Ingredients 15
Servings 4
Time 15


  • 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.



NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.