Summer Vegetable Paella

Summer Vegetable Paella

Summer Vegetable Paella is summer-holidays on a plate. A lazy summers day finished off with a wonderful dish of gluten-free, vegan, seasonal vegetable paella is heavenly. It has everything you want – in one dish. So great for washing up!

Summer Vegetable Paella is easy to make and takes less than 40 minutes (including standing time).

This is a super versatile dish that you can dress up or down for lunch, light dinner or dinner party standard. Serve with salads such as Endive Salad with Pears and Almonds.

Allergy Information – Summer Vegetable Paella

Summer Vegetable Paella is gluten-free, vegan as well as… low FODMAP*, celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.

*For low FODMAP, remember that fennel in quantities of less than 50 grams is considered low FODMAP. A green bean serving of less than 15 beans (75 grams) is low FODMAP. One serving of Summer Vegetable Paella is low FODMAP.

Top Tips – Summer Vegetable Paella

There are lots of variety of paella rice. Paella rice is a short to medium grained rice that absorbs stock well without becoming too creamy. Most supermarkets sell generic ‘paella’ rice which is probably Bahia rice and is usually good. There are a number of varieties of paella rice one of the best known are Calasparra (which is Balilla rice grown under special conditions in Valencia and therefore quite expensive) and Bomba.

You can adjust the vegetables in the paella to what is in-season or available. Frozen vegetables work great in this too.

Once the rice is cooking try to stir it as little as possible. The exact opposite of risotto where you stir and stir. With paella less (stirring) is more.

Rice (of all types!) is one of my core store cupboard essentials. I eat rice at least once a day. I would be lost without it! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.

Recipe – Summer Vegetable Paella

Difficulty easy
Serves 4-6
Preparation time 10 minutes
Cooking time 30 minutes (including standing time)

Ingredients – Summer Vegetable Paella

0.5 red, green and yellow pepper
0.5 fennel bulb
2 tablespoons olive oil
0.25 teaspoon asafoetida
2 bay leaves
0.5 teaspoon smoked hot paprika
250 grams paella rice
100 millilitres dry sherry e.g. fino (optional -replace with stock)
Pinch of saffron (~20 threads)
700 millilitres boiling vegetable stock
0.5 teaspoon sea salt
100 grams broccoli (broken into small florets and stalks thinly sliced)
200 grams marinated and/ or grilled artichoke hearts (or 1 tin of artichokes, drained)
200 grams broad beans (fresh or frozen)
40 grams ~12 pitted Spanish olives
15 grams roughly chopped parsley
1 lemon cut into wedges, to serve

Method – Summer Vegetable Paella

1. Remove the pith and seeds from the peppers in cut in to long strips. Finely slice the fennel into similar size strips
2. Heat the oil in a paella pan or large, shallow frying pan. Add the asafoetida and fry for around 30 seconds then add the peppers and fennel. Gently fry over medium heat until soft and starting to colour (approximately 6-10 minutes). Add the bay leaves and smoked paprika and stir well
3. Add the rice to the pan, stir well and cook for a few minutes until the rice is well coated and starting to become translucent (two to four minutes). Add the sherry and saffron and stir well, continue to cook until the sherry is absorbed (a minute or so) and add the vegetable stock and sea salt. Mix well
4. Reduce the heat as low as possible and simmer for 20 minutes or so – until most of the liquid has been absorbed. Do not stir. Once most of the liquid has been absorbed add the broccoli, artichokes and broad beans and carefully mix in – try to do this as lightly as possible. Cook for a further two minutes
5. Turn off the heat. Test the seasoning and adjust as required. Cover the pan tightly and leave to rest for 10 minutes. Take off the lid and sprinkle the olives and parsley on top and serve with lemon wedges.

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