Name: TIFFXO: Tiffiny Hall's Vegetarian Paella Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 2 tsp olive oil; 1 onion finely diced; 1/2 red capsicum deseeded finely diced; 1/2 yellow capsicum deseeded finely diced; 2 garlic cloves minced; 1/2 cup aborio rice; 2 tsp smoked paprika; 1 bay leaf; 1 cup vegetable stock (liquid); 1/2 cup artichoke hearts drained halved; 1/2 bunch asparagus trimmed cut into 3; 1/4 cup peas; 1/4 cup kalamata olives; 1/4 cup parsley roughly chopped; 1 lemon

by Tiffiny Hall Last updated on 07/16/2019

No eggplant stacks here! Just a delicious meal packed full of vegies and suitabale for vegetarians and vegans alike by TIFFXO Founder, Tiffiny Hall. - Tiffiny Hall

Ingredients

2 tsp olive oil
1 onion finely diced
1/2 red capsicum deseeded finely diced
1/2 yellow capsicum deseeded finely diced
2 garlic cloves minced
1/2 cup aborio rice
2 tsp smoked paprika
1 bay leaf
1 cup vegetable stock (liquid)
1/2 cup artichoke hearts drained halved
1/2 bunch asparagus trimmed cut into 3
1/4 cup peas
1/4 cup kalamata olives
1/4 cup parsley roughly chopped
1 lemon

Method

Step 1

Heat oil a large frypan over medium heat and cook onion and capsicums for 5 minutes. Add garlic, rice and paprika, and cook for 1-2 minutes, stirring to coat the grains. Add stock and bay leaf, reduce the heat to medium-low and cover. Cook for 12-15 minutes (do not stir) until rice is just cooked.
Step 2

Add artichokes, asparagus, peas and olives, and cook, uncovered, for 2 minutes to warm through. Serve topped with fresh parsley, a squeeze of lemon juice and lemon wedges.