Paella Verdura

Vegan paella with rice and some vegetables.
AuthorHungry PandaCategory, DifficultyIntermediate
Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 4 tbsp extra-virgin olive oil
 2 medium courgette, halved lengthwise and sliced into half moons
 225 g sliced mushrooms
 pinches salt
 ½ small yellow onion, finely chopped
 3 cloves garlic, finely chopped
 1 tsp smoked paprika
 saffron threads (optional)
 400 g (1 tin) chopped tomatoes
 2 rice measuring cups short-grain uncooked paella rice (such as Bomba rice)
 140 g fresh or frozen peas
 140 g piquillo peppers, sliced (or roasted red peppers)
 140 g baby spinach
 800 ml vegetable stock
 handful fresh parsley, chopped for serving
 4 lemon wedges, for serving
1

In your rice cooker inner bowl, heat 2 tbsp oil (use either the sauté or slow cook setting).

Add courgette and mushrooms and season with a little salt. Cook, until golden on one side, about 3 minutes. Turn and cook, stirring occasionally, until golden and tender, 8 to 10 minutes; transfer to a small bowl.

Paella Verdura5

2

Add onion to the inner bowl. Cook, stirring often, until softened, 3 to 5 minutes. Add garlic, smoked paprika, and saffron and cook, stirring, until fragrant, 30 seconds.

Paella Verdura4

3

Add tomatoes, 3⁄4 teaspoon salt and the rice then stir to combine. Stir in the courgette mixture, peas, piquillo peppers, and spinach, stirring to wilt the spinach. Put this mixture into your rice cooker bowl, add stock so it comes to the 2 cup SHORT GRAIN rice level line.

Paella Verdura3

4

Select the SHORT GRAIN function and press START (alternatively you can cook all of this in a pan for 30 to 40 minutes or bake in a preheated oven set to 220°C).

Paella Verdura2

5

Once the rice has finished cooking, if you want the crisp bottom, transfer to a pan and cook on the
stovetop over medium heat to make sure the bottom of the rice is crisp - 2 to 3 minutes.

Paella Verdura

6

Let it rest for 5 minutes. Top with parsley and serve with lemon wedges.

Paella Verdura1

Ingredients

 4 tbsp extra-virgin olive oil
 2 medium courgette, halved lengthwise and sliced into half moons
 225 g sliced mushrooms
 pinches salt
 ½ small yellow onion, finely chopped
 3 cloves garlic, finely chopped
 1 tsp smoked paprika
 saffron threads (optional)
 400 g (1 tin) chopped tomatoes
 2 rice measuring cups short-grain uncooked paella rice (such as Bomba rice)
 140 g fresh or frozen peas
 140 g piquillo peppers, sliced (or roasted red peppers)
 140 g baby spinach
 800 ml vegetable stock
 handful fresh parsley, chopped for serving
 4 lemon wedges, for serving

Directions

1

In your rice cooker inner bowl, heat 2 tbsp oil (use either the sauté or slow cook setting).

Add courgette and mushrooms and season with a little salt. Cook, until golden on one side, about 3 minutes. Turn and cook, stirring occasionally, until golden and tender, 8 to 10 minutes; transfer to a small bowl.

Paella Verdura5

2

Add onion to the inner bowl. Cook, stirring often, until softened, 3 to 5 minutes. Add garlic, smoked paprika, and saffron and cook, stirring, until fragrant, 30 seconds.

Paella Verdura4

3

Add tomatoes, 3⁄4 teaspoon salt and the rice then stir to combine. Stir in the courgette mixture, peas, piquillo peppers, and spinach, stirring to wilt the spinach. Put this mixture into your rice cooker bowl, add stock so it comes to the 2 cup SHORT GRAIN rice level line.

Paella Verdura3

4

Select the SHORT GRAIN function and press START (alternatively you can cook all of this in a pan for 30 to 40 minutes or bake in a preheated oven set to 220°C).

Paella Verdura2

5

Once the rice has finished cooking, if you want the crisp bottom, transfer to a pan and cook on the
stovetop over medium heat to make sure the bottom of the rice is crisp - 2 to 3 minutes.

Paella Verdura

6

Let it rest for 5 minutes. Top with parsley and serve with lemon wedges.

Paella Verdura1

Notes

Paella Verdura
IngredientsDirections