Rainbow vegetarian rice with caramelised lemon


Serves 4


3 tbsp olive oil

1 onion, finely chopped

1 red pepper, deseeded and cut into strips

1 fennel bulb, cut into strips

2 garlic cloves, crushed

150 g soffrito (or tomato passata)

1 tsp smoked sweet paprika

3/4 tsp sea salt

Black pepper, fresh ground

2 bay leaves

1 tsp saffron threads, finely ground

200 ml dry white wine (optional; or replace with more vegetable stock)

400 ml vegetable stock (hot)

220 g paella rice

100 g cooked broad beans

100 g peas (fresh or frozen)

20 mini plum tomatoes, halved

8 chargrilled artichokes in oil, drained and quartered

Handful of pitted black olives, halved

4 tbsp chopped parsley

1 lemon, halved2F08035A-2C91-462A-8314-E1E201E59106


  1. Heat the olive oil in a paella pan (or frying pan or wok) over a medium heat. Add the chopped onion, red pepper and fennel. Cook over a medium heat, stirring occasionally, for about 6 minutes until softened, but do not allow to brown. Add the garlic and cook for 1 minute.
  2. Stir in the soffrito, sweet paprika, sea salt, black pepper, bay leaves, saffron, vegetable stock and wine. When the contents start to simmer, add the rice, and cook over a low/medium heat for 10 mins, without stirring.
  3. Place the broad beans, peas, tomatoes, artichokes and olives on top of the rice and press down gently. Cover with a lid (or tinfoil) and cook on a low heat for about 5 minutes, until the liquid has been absorbed. Leave to rest for 5 minutes.
  4. Heat 1 tbsp olive oil in a small pan. Place the lemon halves, cut side down, in the pan. Cook on a medium/high heat until caramelised.
  5. Scatter the parsley over the paella, and serve with the caramelised lemons.

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