You don't need seafood or meat to prepare this traditional dish from Spain. Colourful, fresh and nourishing, this version has a wonderful flavour from smoked paprika
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Serves | 6 |
| Cuisine | Spanish |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 268 |
| Fat | 17g |
| Saturates | 2g |
| Protein | 4g |
| Carbs | 30g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFRinse then finely slice the leek.
Peel and finely grate the garlic.
Top the capsicum, scoop out the seeds and finely slice.
Coarsely grate the tomatoes.
Remove the artichokes from the jar and cut into quarters.
Rinse the rice (such as bomba, arborio or Japanese sushi rice) well under running water 5-6 times until the water runs clear.
Spread the rice out onto a large baking tray lined with a clean tea towel and allow the rice to dry completely.
Heat the oil in a large frying pan and sauté the leek and garlic together for 5 minutes before adding the capsicum.
Cook over a medium heat until slightly softened before adding the grated tomatoes, smoked paprika and rice.
Cook for 10 minutes then stir in the stock, bay leaf and saffron. Cook over a high heat stirring until the liquid has reduced.
Leave over a medium high heat until the bottom forms a golden crust, approx. 10 minutes.
Chop the parsley and sprinkle over the paella, serve immediately.
