Vegan paella with artichoke

Photographer: Dan Jones

Artichoke hearts are the star ingredient in this colourful vegan paella. The recipe is low in calories and provides 2 of your 5-a-day!

Serves: 1

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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2 teaspoons olive oil
½ onion, diced
1 garlic clove, sliced
½ red capsicum1, roughly sliced
⅓ cup arborio rice
pinch of ground turmeric
½ reduced-salt vegetable stock cube
¼ cup frozen peas
¼ cup artichoke hearts from a jar, drained

Instructions

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1 Heat the oil in a non-stick frying pan over a medium heat, add the onion and fry for a few min until softened. Add the garlic and fry for a few more min. Just before the garlic starts to brown, add the red capsicum, arborio rice and turmeric, and season with freshly ground black pepper. Stir for 1 min to coat the rice in the mixture.

2 Add 1/3 cup boiling water to the pan, then crumble in the ½ stock cube and simmer, stirring continuously, as the liquid is absorbed by the rice. Gradually add more boiling water (1/3 cup at a time – you will need about 1 2/3 cup in total), until the rice is cooked. This will take about 15 min.

3 When the rice is cooked, stir in the frozen peas and cook for about 3 min, then add the artichokes. Remove from the heat and season with more pepper to serve.

Nutrition Info (per serve)

Calories 415cal

Kilojoules 1736kJ

Protein 8.1g

Total fat 12g

–Saturated fat 2g

Carbohydrates 63g

–Sugars 10g

Dietary fibre 7g

Sodium 276mg

Calcium 44mg

Iron 1.7mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.