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

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
Pasta
Mediterranean
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