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Veggie Paprika Brown Rice Paella

Veggie Paprika Brown Rice Paella
Serves: 8 servings
Most people associate this classic Spanish dish with seafood or chorizo, but as usual, it can be enjoyed without compromising your health, in a delicious plant-based way. With the delightful spices saffron and paprika bringing colour, heat and of course, antioxidants, the richness of a slow cooked tomato and capsicum saucey broth, and the texture of perfectly sautéed veggies, beans and peas together with al dente rice, this is a dinner party sensation. No man will leave hungry!

Ingredients

For: 8 servings
  • 1.5 L vegetable broth + water combo 
  • 1 tbsp. saffron threads 
  • 1 tbsp. extra virgin olive oil 
  • 2 can 100% organic diced tomatoes 
  • 1  red capsicum  diced
  • 1  green capsicum  diced
  • 1  large brown onion  chopped
  • 5  garlic clovess  crushed
  • 2 tsp. sweet paprika 
  • 3 cup brown rice  uncooked
  • 1 cup frozen peas 
  • 1 can organic kidney beans  drained and rinsed thoroughly
  • 1/2 bunch  flat-leaf parsley  chopped
  • 1  zucchini  quartered
  • 1  small eggplant  chopped
  • 1 tsp. Himalayan pink rock salt 
  •   cracked black pepper 
  • Pinch  cayenne pepper  (optional)
  • 1  lemon  sliced (to garnish)

Instructions

  1. Preheat oven to 160 C.
  2. Place the stock and water in the pan you wish to use for your paella and bring to the boil. Remove from heat and transfer into a large glass/metal bowl carefully, and drop the saffron threads in to infuse.
  3. Next, heat your pan again with the olive oil, and saute the onion and capsicums for approx 20 minutes, stirring occasionally.
  4. Add the garlic and tomatoes and cook for a further 15 minutes. It is ready once the vegetables are well cooked and sauce-like.
  5. Stir through the paprika, cayenne, salt and pepper.
  6. Next, throw the uncooked brown rice into the pan and combine with the sauce, allowing it to cook for 2-3 minutes.
  7. Lower the heat to simmer and pour the saffron stock over the rice, mixing together. Simmer on the stove for around 7 minutes.
  8. Transfer the pan into the oven and cook for 35-45 minutes, until majority of liquid has been absorbed and upon taste testing, rice is al dente.
  9. Meanwhile, sautée your eggplant and zucchini gently on the stove, adding the eggplant first for 5 minutes, followed by the zucchini for a further 5. Set aside.
  10. Remove pan from the oven and stir through the sautéed vegetables well and pat down (or leave these to pile on top as a garnish).
  11. Garnish with lemons and any additional herbs, and serve warm.

Notes


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