Cheats vegetarian paella

This easy vegetarian take on paella is packed with the goodness of vegies and a hint of spice.

Recipe «Cheats vegetarian paella» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 1 onion, sliced, 2 garlic cloves, sliced, 1 pinch each saffron and chilli flakes, 1/2 tsp smoked paprika , Finely grated zest and juice of 1 lemon, 1 cup medium-grain rice, 1/2 cup white wine , 400g can cherry tomatoes, 300ml Massel vegetable liquid stock, heated, 4 chargrilled artichokes, quartered, 1 bunch asparagus, blanched, trimmed, 100g green beans, blanched, Chopped flat-leaf parsley, to serve.

Ingredients:

• 2 tbsp olive oil 
• 1 onion, sliced 
• 2 garlic cloves, sliced 
• 1 pinch each saffron and chilli flakes 
• 1/2 tsp smoked paprika 
• Finely grated zest and juice of 1 lemon 
• 1 cup medium-grain rice 
• 1/2 cup white wine 
• 400g can cherry tomatoes 
• 300ml Massel vegetable liquid stock, heated 
• 4 chargrilled artichokes, quartered 
• 1 bunch asparagus, blanched, trimmed 
• 100g green beans, blanched 
• Chopped flat-leaf parsley, to serve 

Instructions

1. Heat oil in a large frypan over medium heat. Add onion, garlic, saffron and chilli flakes, then season and cook, stirring, for 3-4 minutes until onion starts to soften. Add the paprika and lemon zest and cook, stirring, for 1 minute or until fragrant. Add the rice and cook for 1-2 minutes, stirring to coat the grains. Add the wine, cherry tomatoes and hot stock, stirring to combine. Bring to a simmer, stirring, then cover the surface closely with baking paper. Reduce heat to medium-low. Cook for 12-15 minutes until rice is just cooked.
2. Add artichoke, asparagus and beans, then cook, uncovered, for 2 minutes to warm through. Squeeze over lemon juice, garnish with parsley and serve.