This is a great dish for using up bits of leftover veg and antipasti things. Keep the base of onions, garlic, rice and veg stock but after that you can use up whatever you’ve got – we’ve given what we used below as an example.
Wine Suggestion: This Spanish inspired dish encouraged us to have a glass of a Spanish Garnacha Blanca, the Edetària via Terra Blanca which we find unprepossessing and charming, plus with the right textures and flavours to match this paella. We dare say their equivalent via Terra Tinto (Garnacha Negra) would also be a good match too if you fancied a glass of red instead.
Baked veggie paella – serves 4
- 2 tbsp olive oil
- 2 onions, thinly sliced
- half a red pepper, sliced
- half a yellow pepper, sliced
- half a green pepper, sliced
- 1 courgette, halved lengthways and sliced
- 2 cloves of garlic, thinly sliced
- 1 tbsp sundried tomato purée
- 300g bomba paella rice
- 850ml vegetable stock
- 100g chargrilled artichokes in olive oil, halved if big
- 75g mixed olives
- 75g Sunblush tomatoes
- a small bunch of flat-leaf parsley, chopped
- lemon wedges, to serve
Heat the oven to 200C/180C fan/gas 6.
Heat the olive oil in a shallow casserole and cook the onions, peppers and courgettes with some salt for about 10 minutes or until softened and starting to caramelise.
Add the garlic and cook for another minute, then add the tomato purée and rice and stir until the grains are coated.
Add the stock, artichokes, olives and Sunblush tomatoes, then season and mix well. Bring to a simmer, then cover and cook in the oven for 45 minutes or until the rice is cooked.
Scatter over the parsley and serve with lemon wedges for squeezing over.
Jono & Jules do food & wine 