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Summer Paella

Food Main Courses Spanish Dairy-free Gluten-free Vegan Vegetarian
The Vegetarian Society
4 Servings
1 onion, sliced
1 tbsp olive oil
3 cloves garlic, crushed
100g green beans, cut into pieces
100g artichoke halves in oil, drained
20g capers
45g gherkin, finely chopped
25g black olives, pitted
200g button mushrooms, halved
1 tbsp tomato puree
200g paella rice
½ tsp turmeric powder
1L vegetable stock (GF)
10 cherry tomatoes, cut in half
5g fresh tarragon, chopped
50g sun-dried tomato puree
15g flaked almonds, toasted
1 lemon, cut into wedges
  1. Heat paella pan. Fry onion in oil for 5 minutes then add the garlic and fry for about 30 seconds
  2. Add asparagus and continue to cook for 5 more minutes
  3. Add artichokes, capers, gherkins, olives, mushrooms and tomato puree, and cook for 2 minutes
  4. Add rice and turmeric and cook for 5 minutes stirring from time to time
  5. Add stock and cook for 20 minutes. Add more if required
  6. Add tomatoes and tarragon then the tomato puree in blobs around the finished dish. Garnish with almonds and lemon wedge