Big Batch Veggie Paella(Cook Once, Eat Twice)

Some dishes are perfect for cooking in a big pan, and paella is one of them.
This version starts as a generous vegetable base, full of colour, garlic, paprika and good stock soaking into the rice. It stands perfectly well on its own, which makes it a lovely vegetarian supper, though it also works as a base if you want to add chicken or chorizo for those who prefer it.
I often make a large pan of the vegetable version first, then divide it. One portion stays just as it is, while another might have a handful of chorizo or browned chicken stirred through. It means one pan, very little extra effort, and everyone gets what they like.

It is also a very sensible dish for cooking once and eating again later. Paella freezes surprisingly well, and having a couple of portions tucked away in the freezer makes a busy evening feel much easier.
Serve it straight from the pan with lemon wedges and let everyone help themselves. Then quietly pack away a few portions for another night when you will be very glad you did.

​Print this recipe using your browser’s print option.

Serves: 10     Time: 55 minutes
Ingredients
3 tbsp. olive oil
2 large onions, finely chopped
6 cloves garlic, finely chopped (or 3 tsp. crushed garlic)
2 red capsicums, sliced
2 yellow capsicums, sliced
3 carrots, sliced into thin rounds
350 g mushrooms, sliced
1 large head broccoli, cut into florets
2 × 400 g tins chopped tomatoes
2 litres vegetable stock
1 tbsp. smoked paprika
1 tsp. turmeric (optional, for colour)
Large pinch saffron
600 g paella rice or Arborio rice
200 g frozen peas
Salt and black pepper, to taste
Juice of 1 lemon

Method

1. Heat the olive oil in a very large paella pan or wide heavy-based pan over medium heat.
2. Add the onion and cook for 6 to 8 minutes until soft. Stir in the garlic and cook for 1 minute.
3. Add the capsicum, carrots and mushrooms. Cook for 8 to 10 minutes until softened.
4. Stir in the smoked paprika, turmeric and saffron.
5. Add the chopped tomatoes and mix well.
6. Pour in the stock and bring to a steady simmer.
7. Stir in the rice, spreading it evenly. From this point, do not stir.
8. Simmer gently for 18 minutes.
9. Add the broccoli and peas, pressing lightly into the rice.
10. Cook for another 12 to 15 minutes until the rice is tender and the liquid is absorbed.
11. Season well, then finish with lemon juice.

Tips for a big batch
- Use the widest pan you have, depth kills the texture in paella
- If needed, split across two pans rather than overcrowding
- Let it rest for 5 minutes before serving, it settles and firms up nicely
- For extra richness, drizzle with a little good olive oil just before serving