Summer greens paella recipe
A vegetarian twist on a classic Spanish dish, this summer greens paella is packed full of seasonal veg and makes a perfect speedy supper for two.
See method- Serves 2
- 5 mins to prepare and 30 mins to cook
- 460 calories / serving
Ingredients
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 150g (5oz) paella rice
- 1 tsp turmeric
- 1 tsp sweet smoked paprika
- 900ml vegetable stock
- 125g (4oz) asparagus spears, trimmed
- 1 small courgette, diced
- 100g frozen peas
- 100g frozen broad beans
- 1 lemon, half juiced, half quartered, to serve
- handful fresh dill, roughly chopped
Each serving contains
- Energy
- 1945kJ 460.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 4.5g
- Sugars
- 11g
of the Reference intake
Carbohydrate 83.7gProtein 15.0gFibre 8.9g
Method
- Heat the oil in a deep frying pan. Add the onion and garlic and cook gently for 5 minutes, or until softened.
- Stir in the rice and spices, then add the vegetable stock. Simmer for 10 minutes over a medium-high heat, stirring occasionally.
- Add the asparagus and courgette and continue cooking for a further 10 minutes, or until the liquid has almost disappeared and the rice is tender.
- Add the peas, broad beans and lemon juice, until heated through. Stir in the dill and season to taste. Divide between bowls and serve with a wedge of lemon for squeezing over.
- See more Dinner ideas for two
