To celebrate our new bulk paella rice coming into store we’re sharing a delicious paella recipe with you 🙂

🌱 Vegetarian La Marjal Paella

Ingredients (serves 4)

  • 2 cups Spanish paella rice

  • 4 cups vegetable stock (warm)

  • 1 onion, finely chopped

  • 3 garlic cloves, minced

  • 1 red capsicum (bell pepper), sliced

  • 1 green capsicum, sliced

  • 1 medium zucchini, sliced

  • 1 cup green beans, trimmed and halved

  • 1 cup artichoke hearts (jarred or fresh, quartered)

  • 1 tomato, grated (or 1 cup crushed tomato)

  • 1 tsp smoked paprika

  • ½ tsp saffron threads (soaked in 2 tbsp warm water)

  • Olive oil (extra virgin)

  • Salt & pepper, to taste

  • Lemon wedges & fresh parsley, to serve

Method

  1. Prepare base: Heat a wide paella pan with olive oil. Sauté onion and garlic until soft.

  2. Add vegetables: Stir in capsicum, zucchini, green beans, and artichokes. Cook for 5–6 minutes until slightly softened.

  3. Tomato & spices: Add the grated tomato, smoked paprika, and saffron with its soaking liquid. Stir and simmer a couple of minutes.

  4. Rice: Add the paella rice and stir to coat in the flavours.

  5. Stock: Pour in the warm vegetable stock. Spread rice evenly across the pan. Do not stir after this point—just gently shake the pan to distribute.

  6. Cook: Simmer on medium heat for about 15–18 minutes until the rice absorbs most of the liquid.

  7. Rest: Turn off the heat, cover loosely with a clean tea towel, and let rest for 5 minutes.

  8. Serve: Garnish with parsley and lemon wedges. Enjoy the crispy socarrat (caramelised rice at the bottom) if it forms!