Cheat's summer veg paella recipe
Created by The Tesco Recipes team
Whip up a Spanish-inspired paella in 35 minutes. Packed full with summer veggies, this vibrant dish is a great midweek meal idea.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 408 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 tbsp olive oil
- 1 red onion, chopped
- 250g frozen sliced peppers
- 1 courgette, sliced
- 2 garlic cloves, crushed
- 2 tsp dried oregano
- 1 tbsp smoked paprika
- 300g long-grain rice, washed
- 400g tin chopped tomatoes
- 1 vegetable stock pot, made up to 800ml
- 100g baby spinach
- 1 lemon, cut into wedges
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Shop ingredientsEach serving contains
- Energy
- 1720kJ 408.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 1.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 69.8gProtein 9.3gFibre 5.4g
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- Heat the oil in a large, wide frying pan over a medium-high heat and fry the onion and peppers for 8 mins or until soft. Add the courgette, fry for 5 mins, then stir in the garlic, oregano, and paprika; fry for another 2 mins. Stir in the rice, coating the grains in the spices.
- Add the chopped tomatoes and stock, mix briefy, then bring to a simmer. Once simmering, turn down the heat to mediumlow, add a lid or a fat baking sheet to cover the pan and cook for 15 mins undisturbed. Remove the lid; the liquid should all be absorbed, and the rice tender. Simmer uncovered for 5 mins if any liquid remains; or if the rice isn’t cooked, add 150ml more water, return the lid and cook for 5 mins more.
- Remove from the heat, scatter in the spinach, return the lid and leave for 2-3 mins to wilt. Stir to incorporate, then serve with the lemon wedges for squeezing over.
- See more Paella recipes
