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Vegetable paella
Fruit and vegetables
1
onion
, finely chopped
2
leeks
, trimmed and cut into roughly 1cm/½in slices
2
garlic
cloves, thinly sliced
160g/5¾oz chargrilled
artichoke
antipasti, drained
175g/6oz roasted red
peppers
, from a jar, drained and sliced
freshly chopped
parsley
lemon
wedges
Tins, packets and jars
150g/5½oz paella
rice
50g/1¾oz pitted black
olives
, preferably Kalamata
Cooking ingredients
2 tbsp virgin
olive oil
1 tsp hot
smoked paprika
a good pinch
saffron
strands (around ½ heaped tsp loosely packed)
2
bay leaves
600ml/20fl oz hot
vegetable stock
(made with 1 stock cube)
Other
75ml/2½oz sherry or
white wine
Back to recipe
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