Vegetable paella

By Hope Malau
27 October 2014

You don’t need meat to throw together this fragrant, tasty paella!

Serves 4-6 Preparation: 10 min Cooking: 35 min

  • 60 ml (¼ c) olive oil
  • 3 red onions, finely sliced
  • 2 garlic cloves, crushed
  • 500 ml (2 c) rice
  • 5 ml (1 t) turmeric
  • 5 ml (1 t) paprika
  • 750 ml (3 c) hot vegetable stock
  • 3 sprigs rosemary, chopped
  • 2 brinjals, thinly sliced
  • 5 baby marrows, sliced into ribbons with a peeler
  • 200 g cherry tomatoes
  • 150 g frozen peas
  • handful parsley, chopped

TO SERVE

  • Mixed salad leaves

1 In a frying pan, heat 15 ml (1 T) oil over medium heat. Add the onions and garlic and fry for 2 minutes, or until softened.

2 Add the rice, turmeric, paprika and stir until all the rice is well coated with the spices. Pour in the stock and add the rosemary, lower the heat and simmer for 20 minutes until the rice is cooked and most of the liquid is reduced.

3 Meanwhile, heat a griddle pan over medium heat and brush both sides of the brinjals and marrows with the remaining oil.

4 When the pan starts to lightly smoke, griddle the brinjals and marrows for a minute on either side or until cooked as desired and set aside.

5 Add the tomatoes and peas to the rice and continue to simmer for a further 4 minutes.

6 Remove the pan from the heat; slightly toss through the griddled vegetables and parsley. Serve with the mixed salad leaves.

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