veggie paella, vegetarian recipe of the week by healthista

Vegetarian paella recipe with summer vine vegetables and almonds

Love Spanish food? Then count yourself lucky – this paella recipe from new book Market Vegetarian is veggie food heaven

As summer approaches we’re turning to countries with warmer climes for foodie inspiration. This week’s meat-free Monday recipe is a veggie paella from brand new recipe book Market Vegetarian by Ross Dobson.

This dish is Dobson’s vegetarian take on the classic Spanish rice dish paella. It’s colourful, delicious and bursting with fresh, young vegetables grown on the vine and enhanced with the subtle flavour of saffron – ideal for making in bulk and showing off at summer garden parties. This straightforward dish is easy to make and tastes delicious. We were fighting over the leftovers in Healthista HQ. Here’s how to make it.

To prepare: 10 minutes

To make: 35 minutes

Serves 4

Ingredients 

a large pinch of saffron threads

80 ml olive oil

200 g red or yellow cherry tomatoes

100 g green beans

4 baby courgettes, halved

80 g freshly shelled peas

2 garlic cloves, chopped

2 fresh rosemary sprigs

320 g Arborio risotto rice

800 ml vegetable stock

30 g flaked almonds, lightly toasted

To make 

1.Put the saffron in a bowl with 65 ml hot water and set aside to infuse. Heat half of the oil in a heavy-based frying pan set over high heat and add the tomatoes. Cook for 2 minutes, shaking the pan so that the tomatoes soften and start to split. Use a slotted spoon to remove the tomatoes from the pan and set aside. Add the beans, courgettes and peas and stir-fry over high heat for 2–3 minutes. Set aside with the tomatoes until needed.

2. Add the remaining oil to the pan with the garlic and rosemary and cook gently for 1 minute to flavour the oil. Add the rice to the pan and cook, stirring constantly, for 2 minutes, until the rice is shiny and opaque. Add the stock and saffron water to the pan. Stir just once or twice, then increase the heat and let the liquid reach the boil. When the stock is rapidly boiling and little holes have formed in the rice, reduce the heat to medium and let simmer gently for about 20 minutes, until almost all the stock has been absorbed.

3. Scatter the cooked tomatoes, beans, courgettes and peas over the rice, cover lightly with some foil and cook over low heat for 5 minutes so that the vegetables are just heated through. Sprinkle the almonds on top to serve.

market vegetarian jacket, vegetarian recipe of the week by healthista

Ross Dobson is a chef, food stylist and cookbook author with 14 books to his name. In his non-writing time, he has been kept busy as the chef/owner of two western Sydney restaurants. His no-fuss recipes in Market Vegetarian proves that vegetarian food doesn’t have to be labour intensive or dull.

Market Vegetarian by Ross Dobson (Ryland Peters & Small, £16.99).  Photography by Richard Jung © Ryland Peters & Small

Read more

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Vegetarian recipe of the week: Spinach-shiitake salad with yuzu-wasabi dressing

Meat-free Monday: vegan red bean salad recipe

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