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Petrifying Vegetarian Paella

Petrifying Vegetarian Paella

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Halloween is a bit like April Fools, everyone’s playing practical jokes and leaping out behind doors to make others scream. “Saltimbocca” literally means to “jump in the mouth”, so instead of jumping out of our skin with fear, we are jumping with joy at bringing you this classic Spanish recipe! The ghoulish green herbs combined with the crusty bottom makes for a fantastic mix of textures and a surefire dinnertime winner!

Tags:Not Suitable for CoeliacsLactose FreeVeggieHealthy
Allergens:CelerySulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit(s)

Red Pepper

½ unit(s)

Yellow Pepper

1 unit(s)

Garlic Clove

3 tbsp

Flat Leaf Parsley

½ punnet(s)

Cherry Tomatoes

1 punnet(s)

Chestnut Mushrooms

1 pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 sprig(s)

Rosemary

½ tsp

Smoked Paprika

½ tsp

Ground Turmeric

1 cup(s)

Basmati Rice

½ unit(s)

Lemon

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1916.2720000000002 kJ
Energy (kcal)458 kcal
Fat2.0 g
of which saturates1.0 g
Carbohydrate96 g
of which sugars0.0 g
Protein12 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Remove the stalk and core from the peppers and cut them into thin slices. Peel and finely dice the garlic, finely chop the parsley leaves and cut the tomatoes in half. Chop the mushrooms into chunks and boil 600ml of water with the vegetable stock pot.

2

Heat a tbsp of olive oil on high heat in a non-stick frying pan and fry off the mushrooms. They’ll release water, so keep cooking them until this has evaporated and they are dry and browned off (it should take about 5 mins). Remove them and keep to the side.

3

Add 2 tsp of olive oil into the frying pan and (still on high heat) fry off all the pepper slices and cherry tomatoes for a few mins. Once they have softened up, add in the diced garlic, a tsp of rosemary leaves, the paprika and turmeric.

4

After 3 more mins, add in half the parsley and the rice. Cook everything for a few mins until the rice absorbs the oil in the pan.

5

Next, add the 600ml of vegetable stock and the mushrooms. Give everything a good stir, reduce the heat to medium-low and cook for 15-20 mins, or until the rice has soaked up all of the liquid. Tip: Don’t stir the rice, as a good paella always has a crusty bottom!

6

Have a siesta.

7

Once the liquid has soaked up, take the paella off the heat and cover it with a clean tea towel for 5 mins. Season with a pinch of salt and a few grinds of pepper to taste. Serve with the remaining parsley and big wedges of lemon. Ándale!