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Vegetarian paella

Ingredients 17
Servings 8


  • 4
    medium peppers, cut into strips
  • 45
    olive oil
  • 500
    uncooked rice
  • 3
    medium leeks, thickly sliced, diagonally
  • 10
  • 6
    garlic cloves, slivered
  • 250
    button mushrooms, cut into quarters
  • 1
    vegetable or chicken stock, heated
  • 250
    frozen whole baby carrots
  • 410
    artichoke hearts
  • 250
    cherry tomatoes, halved
  • garlic and herb seasoning salt, to taste
  • 60
    fresh basil, finely sliced
  • 30
    fresh origanum
  • 150
    goat's milk cheese with garlic, sliced
  • 16
    black olives, stoned and halved
  • fresh herb sprigs to garnish


Heat a heavy-based frying pan, spray the surface with non-stick spray and add the peppers. Cook over a medium heat, turning occasionally, until lightly browned. Add a few drops of olive oil to ensure they do not stick. Cook for at least 20 minutes, turning occasionally, until completely soft. Heat remaining oil in a large saucepan and add the rice and leeks. Stir-fry until the rice is glossy and the leeks are translucent. Add the turmeric, garlic and mushrooms and continue to stir-fry until the mushrooms start to wilt. Add the stock and carrots, cover and simmer for 20 minutes, or until the rice is cooked and the liquid has been absorbed. Remove from the heat and allow to stand for 5 minutes. Stir in the cooked peppers, artichokes (or brussels sprouts - see tips) and tomatoes. Season to taste with seasoning salt and freshly ground black pepper and stir in the basil and origanum, using a fork. Transfer to a serving bowl and dot with cheese, olives and sprigs of herbs before serving.

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