PIKT Box 4: Veggie Paella

Serves 2

About this recipe

This recipe is a special one from our Doctor’s Kitchen fruit and veg box! You can find more details about it here

  • 2 tbsp Olive oil
  • 100g Paella rice
  • 1 Brown onion, diced
  • 1 Bulb of fennel, diced (fronds set to one side)
  • 200g Carrots (6 small), diced
  • 3 Garlic cloves, chopped
  • Pinch of Saffron
  • 2 tsp Pimenton (or sweet paprika)
  • Seasoning
  • 1 Veg stock, crumbled
  • 400mls Boiling water
  • ½ tsp Chilli flakes

Saute the onion, fennel, carrots and garlic in a large paella dish on medium heat with the olive oil for 10 minutes until soft and coloured

Add the rice, spices and veg stock cube and stir for a minute

Add the boiling water and simmer for 15-20 minutes until the water has evaporated and the grain slightly toast on the bottom (add a splash more water if needed)

Do not stir the rice whilst it’s simmering

Serve with the fennel fronds on top

View PIKT Box 4: Veggie Paella

Prep time: 10 minutes

Cook time: 25 minutes

Print this Recipe

Dinner, Lunch, Dairy Free, Gluten Free, Vegan, Vegetarian

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