Mixed Vegetable Paella With Courgette, Red Pepper, Fennel, Garden Peas, Fresh Parsley & Lemon

Total time30 min

Active time7 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

1Prepare pans and slice vegetables4m
2Toast rice and simmer paella18m
3Cover and steam paella5m
4Garnish and serve paella3m

30m total • 4/5 critical

0 min

5 min

10 min

15 min

20 min

25 min

30 min

⚡Critical stepPrepare pans and slice vegetables

Prep • 4 min • Start 0m

Prep

⚡Critical stepToast rice and simmer paella

Cooking • 18 min • Start 4m

Cooking

Char vegetables in frying pan

Cooking • 10 min • Start 4m • 13m slack

Cooking

⚡Critical stepCover and steam paella

Cooking • 5 min • Start 22m

Cooking

⚡Critical stepGarnish and serve paella

Finishing • 3 min • Start 27m

Finishing

Nutrition Information

Calories427 kcal

Protein13.4g

Fat4.6g

Carbs83g

Fibre15g

Salt1.2g

Step-by-Step Instructions

Prepare pans and slice vegetables
4 min
Take out a large frying pan and a wide pan (approx 20-30cm) with a lid to cook your paella in. You can cover with foil if you don't have a pan with a lid, but ensure you are using a wide deep pan so the paella cooks evenly. Slice the courgette into 1cm rounds and cut the fennel into wedges.
Equipment: large frying pan, wide pan with a lid, knife, chopping board
Toast rice and simmer paella
18 min
Place your wide deep pan over a high heat. Add a drizzle of olive oil to your pan and toast the paella rice until translucent, around 1 minute. Add the paella sauce and 300ml of water to the pan and combine well with the toasted paella rice. Bring to the boil, then reduce the heat to medium and simmer on a medium heat without stirring for 15 minutes, until most of the liquid has been absorbed by the rice. If the rice looks dry when 15 minutes is up, top it up with a bit more stock / water so that there is a thin layer of moisture on top of the rice.
Equipment: wide deep pan
Char vegetables in frying pan
10 min
While the paella is simmering, char the courgette slices and fennel wedges in a hot and lightly oiled frying pan. Add the garden peas for the final 2-3 minutes of cooking time to warm through. Season and set aside.
Equipment: frying pan
Cover and steam paella
5 min
Once the paella has been simmering for 15 minutes, reduce the heat to the lowest setting and cover the paella dish with a tight fitting lid or a piece of kitchen foil and allow the rice to finish cooking in its steam, around 5 minutes.
Equipment: wide deep pan, tight fitting lid, kitchen foil
Garnish and serve paella
3 min
Top the paella with your charred courgette and fennel , garden peas , a generous sprinkle of chopped parsley and a squeeze of fresh lemon . Season with sea salt and freshly cracked black pepper and enjoy!
Equipment: wide deep pan