Spanish Vegetable Paella with Fresh Parsley

Prepare the vegetable stock by dissolving a stock cube in 450-500ml of boiling water per person. Ensure you have 200ml of stock ready per person.

Halve the cherry tomatoes, finely chop the garlic and brown onion, chop the tinned artichokes and red capsicum, slice the green beans, and finely chop the fresh parsley. Set each aside in separate bowls.

Heat olive oil in a large pan over medium heat. Once hot, add the chopped onion and garlic, sautéing until they become translucent and fragrant.

Add the risotto rice to the pan, stirring for 2 minutes to coat the grains with the oil and lightly toast them, ensuring they don’t brown.

Pour the vegetable stock into the pan, then add the paella spices. Bring to a simmer, stirring occasionally.

Once the rice has started to absorb the stock, add the chopped tomatoes, halved cherry tomatoes, chopped artichokes, sliced green beans, and chopped red capsicum. Stir well and continue to cook, adding more stock or water if necessary.

Cook until the rice is tender and the vegetables are cooked through, about 18-20 minutes, adding more stock as needed to keep the paella moist. Stir occasionally to prevent sticking and ensure even cooking.

Once the paella is cooked, remove from heat. Add the lemon juice and half of the finely chopped parsley, stirring gently to combine.

Serve the paella garnished with the remaining parsley and lemon wedges if any remaining.