Vegetarian paella

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
2 tsps olive oil
250g soy sausage, cut into 2 1/2-cm pieces
2 cloves garlic, minced
1 cup marinated artichoke hearts, quartered
1 cup sliced yellow squash
1 cup baby squash or sliced courgette
1 cup sliced carrots
1 bunch asparagus, ends trimmed, cut into 5-cm pieces
1/2 cup frozen green peas
400g tin diced tomatoes
6 to 8 saffron threads
1/2 tsp paprika
2 bay leaves
2 cups cooked rice
120ml reduced-sodium vegetable stock
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper
1) Heat the oil in a large paella pan or skillet over medium-high heat.

2) Add the soy sausage and garlic and cook for 2 minutes. Add the artichokes, squash, courgette, carrots, asparagus, peas, tomatoes, saffron, paprika and bay leaves, bring to a simmer and cook for 5 minutes. Add the rice and stock and cook for 5 minutes, until the liquid is absorbed. Remove from the heat, remove the bay leaves and stir in the parsley.

Season, to taste, with salt and black pepper and serve.

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