Vegetarian Paella with Roast Peppers, Peas and Potatoes

SERVES 4

READY IN 50 MINUTES

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Much as I love the bright paprika punch of chorizo in paella, I’m trying to eat less meat so this vegetarian paella with roast peppers, peas and potatoes is perfect. Paella is one of my favourite dishes! It’s so comforting but it never makes you bloated, and it always makes me think of holidays. I love to make a big batch and freeze for later, or paella is a proper showstopper to serve at a dinner party.

The Recipe

Ingredients

2 tbsp olive oil

1 white onion, finely chopped

2 garlic cloves, crushed

4 potatoes, chopped into 1inch chunks

3 large tomatoes, cut into 1cm chunks

450ml jar roasted peppers, drained and sliced

400g mushrooms, halved

200ml white wine

320g risotto rice

1 litre vegetable stock

1 tsp smoked paprika

1 pinch saffron

200g frozen peas

2 lemons, juiced

2 tbsp fresh parsley, chopped

salt and pepper

Directions

OK, grab your biggest pot, pan or casserole dish. Or a paella pan if you happen to have one!

Add the oil and bring to a medium heat then fry off the onion for 5 mins until golden.

Throw in the garlic, stir for a minute, then add in the potatoes, tomatoes, peppers and mushrooms. Season with salt and pepper, stir in your spices and cook for 5 minutes.

Pour in the wine and stir for a minute then add the rice, stir well for another minute then pour over the stock.

Pop the lid on and bring the stock to a boil, then simmer for 30 minutes, allowing all the liquid to be absorbed by the rice.

Squeeze the lemon juice on top, scatter with freshly-chopped parsley and season. Serve hot!