Spanish Vegetable Paella

•  1/2 pkg (15 g ) Spanish spice 
• 1 capsicum, sliced 
• 1 onion, chopped 
• 1 tbsp dried capers 
• 100 g preserved artichokes 
• 200 g frozen peas 
• 10 kalamata olives 
• 2 cups paella rice* 
• 1 l vegetable stock 
• 1 lemon

STEP 1

Sauté onion and capsicum, 5 min. Add spice, sauté 1 min. Stir in rice sauté 3 min.

STEP 2

Add 500 ml stock, capers, olives, cover and cook on low for 25 min. 

STEP 3

Add remaining stock, peas and artichokes, cook on low 10 min till liquid fully absorbed.

STEP 4

Turn up the heat and create a crispy crust on the bottom of the pan. 

HOW TO SERVE

Season with 2 tbsp lemon juice and garnish with fresh lemon wedges and parsley.

HINTS & TIPS

SIDES & CONDIMENTS

The ingredient combination in a paella are endless, and the recipe allows you to use any ingredients you have on hand. Eggplant, mushroom and tofu are some excellent examples.

SWAPS & ALTERNATIVES

Veggie combos: use roasted red pepper instead of fresh capsicum for a sweeter smoky flavour. Add eggplant and mushrooms for a heartier version.

Alternative: paella rice*= any short grain rice will work.