About the Recipe
This vibrant, anti-inflammatory paella is loaded with nutrient-packed vegetables like aubergine, peppers, and green beans, making it a wholesome, plant-based take on the classic dish. Infused with turmeric, smoked paprika, and saffron for bold flavour and anti-inflammatory benefits, it’s a hearty yet healthy meal perfect for sharing.
Ingredients
200 g paella rice
1 medium aubergine, diced
1 red pepper, diced
2 sticks of celery, diced
1 green pepper, diced
100 g green beans, trimmed and halved
3 garlic cloves, minced
750 ml vegetable stock (organic)
1 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp ground cumin
2 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, for garnish
Preparation
Heat olive oil in a large pan over medium heat. Sauté the celery for 1-2 minutes until softened, then add garlic for another minute.
Stir in the aubergine, red and green peppers, and green beans. Cook for 5–7 minutes until slightly softened.
Add the smoked paprika, turmeric and cumin. Stir well to coat the vegetables.
Add the paella rice to the pan and stir to coat in the spices. Gradually pour in the vegetable stock, season with salt and pepper, and bring to a gentle simmer.
Let the paella cook uncovered for 20–25 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed. If needed, add a little more stock or water.
Remove from heat and let the paella rest for 5 minutes. Garnish with fresh parsley and serve warm.