Yotam Ottolenghi's multi-vegetable paella

A wildly colourful main course from the vegetarian food hero

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Nutrition (per portion)

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Saturated Fat

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pr yotam paella

Serves: 1



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  • Yotam says: 'All my Spanish ingredients, and lots of other delicious wonders, I get at the small Spanish supermarket, Garcia, on Portobello Road. This is a proper piece of Spain in central London, not only for the produce but also for the typical laid-back attitude. I can't be sure but I think they take a siesta in the middle of the day.'
  • Serves 2. generously
  • 3 tablespoon(s) olive oil
  • ½ Spanish onion, finely chopped
  • 1 small red and 1 small yellow pepper, cut into strips
  • ½ fennel bulb, cut into strips
  • 2  garlic cloves, crushed
  • 2  bay leaves
  • ¼ tsp smoked paprika
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 150 gram(s) Calasparra rice (or another paella rice)
  • 100 ml good-quality medium sherry
  • 1 teaspoon(s) saffron threads
  • 450 ml boiling vegetable stock
  • 200 gram(s) shelled broad beans (fresh or frozen)
  • 12  mini plum tomatoes, halved
  • 5 small grilled artichokes in oil from a jar, drained and quartered
  • 15  pitted Kalamata olives, crushed or halved
  • 2 tablespoon(s) roughly chopped parsley
  • 4  lemon wedges
  • salt


  1. Heat up the olive oil in a paella pan, or a large shallow frying pan, and gently fry the onion for 5 minutes. Add the peppers and fennel and continue to fry on a medium heat for about 6 minutes, or until soft and golden. Add the garlic and cook for a further minute.
  2. Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron. Boil down for a minute, then add the stock and teaspoon salt. Reduce the heat to the minimum and simmer very gently for about 20 minutes, or until most of the liquid has been absorbed by the rice. Do not cover the pan and don't stir the rice during the cooking. Meanwhile, pour plenty of boiling water over the broad beans in a bowl and leave for a minute, then drain well and leave to cool down. Now squeeze each bean gently to remove the skin and discard it.
  3. Remove the paella pan from the heat. Taste and add more salt if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and broad beans over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes. Take off the foil. Scatter the olives on top of the paella and sprinkle with parsley. Serve with wedges of lemon.
  4. Recipe from Plenty by Yotam Ottolenghi (Ebury Press, £25).
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