Best Vegetable Paella

Linda McCartney
Recipe Serves: 4-6

This great classic recipe from Spain is an eye-catching dish for special occasions. The traditional fish is replaced by mushrooms, artichoke hearts, snow peas, and water chestnuts. The subtle flavour of saffron permeates the dish and gives it its lovely golden colour. Tasty served with a watercress salad and fresh, warm bread.

Ingredients:

2 tbsp butter or margarine

2 tbsp vegetable oil

1 large mild onion, chopped

460g long-grain rice

880ml vegetable stock

1/8 tsp saffron strands, soaked in a little stock

4 cloves garlic, chopped

230g frozen peas, thawed

2 canned pimientos, chopped or 1 large fresh red pepper, peeled and chopped

170g button mushrooms, quartered

400g tin chopped tomatoes

230g tin artichokes, halved

170g snow peas, steamed and sliced diagonally

110g sliced canned water chestnuts

Sea salt and freshly ground black pepper to taste

Instructions:

Heat the butter/margarine and oil in a large pan . Add the chopped onion and cook over gentle heat until soft and translucent, about 10 minutes. Add the rice and cook over medium heat, stirring constantly, for a minute. Then begin to add the stock, a little at a time, and simmer until each addition is absorbed. After about 10 minutes, add saffron and the garlic. Continue cooking for 5 minutes or so or until the rice is tender – using extra vegetable stock if required. Then stir in the rest of the ingredients and stir until heated through. Check the seasoning.

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