Griddled Artichoke and Red Onion Paella

An easy vegetarian paella featuring griddled artichokes, red onions, cherry tomatoes, and peas seasoned with turmeric and smoked paprika.

Vegetarian Healthy Main Course Rice Spanish

Estimated Nutrition

Calories

786

kcal / serving

3144.1 kcal total

Carbs

77.7g

per serving

310.8 g total

Fat

48.8g

per serving

195.2 g total

Protein

9.5g

per serving

37.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

400

Paella Rice

such as Calasparra

Liquids

800

Vegetable Stock

hot

NutsSeeds

clove

Garlic

crushed

tsp

Ground Turmeric

tsp

Smoked Paprika

tsp

Rosemary

fresh, finely chopped

tbsp

Parsley

fresh, chopped, to serve

OilsFats

Vegetable Oil

for frying onions

Vegetable Oil

for griddling artichokes

125

Extra Virgin Olive Oil

good quality Spanish

Vegetables

piece

Red Onion

finely sliced

200

Cherry Tomato

150

Pea

fresh

400

Artichoke Hearts

canned in water, drained and rinsed

Method

Spoon paella onto plates and top with the griddled artichole hearts.

Stir in the paella rice, turmeric, and smoked paprika to coat the vegetables in spices.

Add 800ml of hot stock and rosemary, bring to a boil, then simmer for 20 minutes until liquid is absorbed.

Heat 15ml of vegetable oil in a frying pan over medium heat and soften onions and garlic for 3 minutes.

Add cherry tomatoes and peas and simmer for another 5 minutes until rice is tender.

Remove from heat, stir in olive oil and chopped parsley.

Coat artichokes in 45ml of vegetable oil and griddle in a hot pan for 2 minutes per side.