Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 10.15 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 400grams vegetarian sausages, defrosted if necessary, sliced into disks
- 1 large onion, peeled and diced
- 2 large capsicums, green and red, diced
- 1 large fennel bulb, finely diced, fronds reserved
- 3 cloves garlic, peeled and minced
- 2teaspoons paprika
- 300grams chopped tomatoes, canned
- 250grams bomba paella rice
- 1L vegetable stock, hot
- 1 medium lemon, juiced and zested
- 285grams roasted red capsicums, jar, drained
- 1 pinch cracked black pepper
Description
Vegetarian sausages work well with the aniseed flavours of fennel to create a tasty veggie paella.
Method
Step 1 of 4
Heat the oil in a large, wide pan on medium high heat and cook the sausages, diced onion, capsicums and fennel for 5 minutes to soften. Add the garlic and paprika and cook for 2 minutes.
Step 2 of 4
Stir in the paella rice and chopped tomatoes, cook for 2 minutes. Pour over the vegetable stock and bring to the boil. Reduce to a simmer and leave to cook, without stirring, for 10 minutes.
Step 3 of 4
Add the roasted red capsicum slices and lemon zest, shake the pan gently and cook for 10 more minutes.
Step 4 of 4
Turn off the heat, cover with foil and leave to stand for 5 minutes. Finish with lemon juice, fennel fronds and cracked black pepper and serve.
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