Vegetable Paella

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JustIngredients Saffron

In need of a speedy midweek meal? We've got you...


2 tablespoons Olive oil
1 Onion sliced
1 teaspoon Smoked paprika
1 teaspoon Thyme
1 teaspoon Garlic powder
800ml Vegetable stock
A pinch of Saffron
250g Paella rice
1 Lemon halved
280g Mixed veg bell peppers etc
150g Asparagus
150g Cherry tomatoes


Heat the oil in a large deep, lidded sauté pan or paella pan. Add the onion, cover and cook for 5 minutes until soft. Stir in the smoked paprika, thyme and garlic powder.

Add a little stock to a bowl with the saffron; leave to infuse for a minute. Add the rice to the pan and stir well. Increase the heat, pour over the saffron water and the rest of the stock. Finely grate in the zest from half the lemon. Bring to the boil, reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the sliced peppers and mixed veg, cover and cook for 3-4 minutes until just tender.

Remove from the heat, add a good squeeze of lemon (from the zested half) stir with a fork and season to taste. Cover and leave to stand for 2 minutes before serving.

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