Artichoke & Olive Paella

15 Ingredients

Number of servings

2tablespoons olive oil
1 large onion, peeled and diced
2 large capsicums, green and red, diced
1 large zucchini, sliced into half moons
3 cloves garlic, peeled and minced
1/4teaspoons turmeric
2teaspoons paprika
1tablespoons tomato puree
300grams bomba paella rice
3 1/3 cups vegetable stock, hot
2 medium lemon, juice and zest of 1, 1 sliced into wedges
200grams grilled artichokes, jarred, drained, sliced
75grams green olives, pitted and halved
1/2 bunch parsley, leaves chopped
1 pinch cracked black pepper

Description

This light vegetarian paella is packed with Mediterranean flavours and vegetables.

Method

Step 1 of 3

Pre-heat the oven to 180°C/160°C fan-forced. Heat the oil in a wide, oven proof pan on medium high heat and cook the diced onion, capsicums and zucchini for 5 minutes to soften. Add the garlic, turmeric and paprika and cook for 2 minutes. Mix in the tomato puree.

Step 2 of 3

Stir in the paella rice and cook for 2 minutes. Pour over the vegetable stock and add the artichokes, olives, lemon zest and juice. Season with cracked black pepper and place in the oven to bake for 45 minutes.

Step 3 of 3

Scatter over the chopped parsley, add lemon wedges and serve.