This is a vegetarian take on Spanish paella with fluffy aromatic rice and soft smoky tomato topping
Ingredients
Cooking Instructions
Download PDFHeat the oven to 220°C, gas mark 7.
Finely dice the onion and red capsicum. Mince the garlic. Halve the olives.
Place a large ovenproof pan with a lid over a medium heat. Add the olive oil and a splash of oil from the sun-dried tomatoes to the pan. Once hot, add the onion and capsicum. Sauté until caramelised, approx. 5 minutes. Add the garlic, smoked paprika and tomato paste. Cook for 5 minutes. Add the olives, sun-dried tomatoes, tinned tomatoes, stock, salt and paella rice. Bring to a simmer and place the lid on the pan.
Place the pan in the oven and cook for approx. 20 minutes, or until the rice is almost cooked all the way through.
Slice the San Marzano tomatoes.
Increase the oven temperature to 220°C, gas mark 7. Take the pan out of the oven and remove the lid. Arrange the tomato slices over the rice. Return the pan to the oven without the lid, for approx. 10-15 minutes, or until the tomatoes are slightly caramelised. Remove from the oven and set aside to cool slightly, for approx. 10 minutes.
Finely chop the parsley and sprinkle over.
Serve the paella warm with lemon wedges on the side.
