Summer Vegetable Paella with Sajjron and Lemon

Name: Summer Vegetable Paella with Sajjron and Lemon
Yield: Serves 2
Cuisine: Spanish
Ingredients: 1 red pepper, deseeded and cut into 5mm-thick slices; 1 litre of good veg stock; ¼ tsp paprika; 100 g mushrooms, finely sliced; 2 garlic cloves, finely chopped, grated or crushed; sunflower or light olive oil, for frying; ¼ tsp smoked paprika; 200 g paella rice – calasparra paella rice if you can get it; 1 lemon, cut into wedges; 3 tomatoes, diced; good handful of parsley, chopped; salt and pepper; 2 pinches of saffron threads; 1 onion, finely diced; 100 g green beans or sugar snaps, or a mixture of both (if using beans, top, tail and chop into thirds); 1 yellow pepper, deseeded and cut into 5mm-thick slices

Preparation info

Serves
2

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

A vegetarian adaptation of the traditional Spanish dish, paella rice is readily available but use short gram brown or Arborio if you can’t jind it. Saffron threads give the dish its unique flavour.

Ingredients

sunflower or light olive oil, for frying
1 onion, finely diced
2 garlic cloves, finely chopped, grated or crushed

Europe
Spain
Stew
Main course
July
October
September
August
Gluten-free
Vegan
Summer
Mediterranean

Method

Heat 2 tablespoons of oil in a heavy-bottomed paella pan or large frying pan or flameproof casserole. Add the onion and fry gently on a low heat for 10 minutes, stirring now and then.

Add the garlic and peppers to the onion and stir for 2 minutes. Add the rice, mushrooms, tomatoes, both type