Vegetarian paella

Name: Vegetarian paella
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: 220 g (7¾ oz/1 cup) paella or arborio rice; 125 ml (4 fl oz/½ cup) white wine, or extra stock or water; 35 g (1¼ oz/¼ cup) slivered almonds; ½ teaspoon smoked paprika; 3 firm, ripe tomatoes, quartered; 150 g (5½ oz) green beans, ends trimmed, cut into 1 cm (½ inch) pieces; 140 g (5 oz/1 cup) frozen peas, thawed; 1 brown onion, finely chopped; 1 tablespoon olive oil; 1 lemon, cut into wedges, to serve; 2 tablespoons finely chopped flat-leaf (Italian) parsley, to serve; 1 red capsicum (pepper), seeds and membranes discarded, coarsely chopped; 2 garlic cloves, crushed or finely chopped; 650 ml (22½ fl oz) good-quality vegetable stock; pinch of saffron threads

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

This dish can be served as a substantial meal on its own but is also great as part of a Spanish feast.

Ingredients

650 ml (22½ fl oz) good-quality vegetable stock
125 ml (4

Europe
Spain
Main course
Mediterranean
Pasta
Vegan

Method

Bring the stock and wine, if using, to the boil in a small saucepan. Remove from the heat and pour into the slow cooker. Add the saffron threads, put the lid on and turn on to low.

Heat the oil in the same saucepan over medium–high heat and cook the onion and garlic for 5 minutes or until lightly golden.

Add to the slow cooker with the capsicum, rice and paprika. Season well wit