Food & Drink
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Summer vegetable paella recipe

03 SEP 20 | 2 minute read

A great way to use up any leftover wine, the vegetables in this vegan summer paella can be swapped out for anything that’s in your fridge - mushrooms, roasted tomatoes, fennel, squash, green beans, or broad beans would all work well as alternatives.

Ingredients:

  • Olive oil
  • 1 of each of the following chopped into bite-sized chunks: aubergine, courgette, onion, carrot 
  • 2 peppers (any colour)
  • 4 cloves of garlic
  • 1 stick of celery
  • 3 tbsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp chilli flakes
  • 250g olives
  • 280g jar of artichoke hearts
  • 2 lemons
  • 1 small bunch flat-leaf parsley
  • 150g frozen peas
  • 750ml vegetable stock
  • 500ml white wine (can be replaced with 500ml extra stock)
  • Red chilli, finely sliced (optional)

Method:

  1. Place the aubergine, courgette and peppers on a roasting tray with two whole garlic cloves (skins on). Toss together with a generous drizzle of olive oil and a pinch of salt. Roast for around 20-30 minutes until soft and starting to go brown at the edges.

  2. Heat 2 tbsp olive oil in a large saucepan. Add the diced onion, carrot and celery and fry on a medium heat for around 6-8 mins until soft. Finely chop the remaining garlic, add to the pan, and fry for a further minute.

  3. Add the rice, paprika and turmeric to the saucepan, stirring well to coat the rice in oil.

  4. Little by little, add the stock and wine to the rice, waiting for the liquid to be absorbed before adding more. Continue to add liquid until the rice is almost cooked through. Turn the heat down to a low simmer.

  5. Once the roasted vegetables are cooked, carefully remove the roasted garlic from its skin, and mash into a paste. Add to the pan along with the remaining roasted veg and any juices from the roasting tray.

  6. Chop the artichokes into bite-sized pieces and the olives into halves. Add to the pan along with the peas, and season to taste with salt, black pepper, chilli flakes, and paprika. Cook through for 3-5 minutes, until the peas are fully defrosted.

Squeeze the juice of one lemon over your paella, and serve with fresh parsley, lemon wedges and the red chilli.

This recipe is one of our team members’ homemade favourites. And, although we love to whip up a tasty morsel at home, we’re not professional chefs so feel free to change the recipe to suit you and your family. Remember to always follow food safety guidelines when heating or reheating food. 

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