Rainbow Paella with Caramelised Lemon

Vikki Irvine

Denby Pottery

Standard Supplier 9th January 2020
Vikki Irvine

Denby Pottery

Standard Supplier

Rainbow Paella with Caramelised Lemon

25 min

A delicious rainbow paella recipe from @thecornerplot, perfect for sharing with friends. Serve with a tasty salad and you’re good to go.


  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red pepper, de-seeded and cut into strips
  • 1 fennel bulb, cut into strips
  • 2 garlic cloves, crushed
  • 150 g soffrito (or tomato passata)
  • 1 tsp smoked sweet paprika
  • 3/4 tsp sea salt
  • Black pepper, fresh ground
  • 2 bay leaves
  • 1 tsp saffron threads, finely ground
  • 200 ml dry white wine (optional; or replace with more vegetable stock)
  • 400 ml vegetable stock (hot)
  • 220 g paella rice
  • 100 g cooked broad beans
  • 100 g peas (fresh or frozen)
  • 20 mini plum tomatoes, halved
  • 8 chargrilled artichokes in oil, drained and quartered
  • Handful of pitted black olives, halved
  • 4 tbsp chopped parsley
  • 1 lemon, halved


Heat the olive oil in a paella pan (or frying pan or wok) over a medium heat. Add the chopped onion, red pepper and fennel.
Cook over a medium heat, stirring occasionally, for about 6 minutes until softened, but do not allow to brown. Add the garlic and cook for 1 minute.
Stir in the soffrito, sweet paprika, sea salt, black pepper, bay leaves, saffron, vegetable stock and wine. When the contents start to simmer, add the rice, and cook over a low/medium heat for 10 mins, without stirring.
Place the broad beans, peas, tomatoes, artichokes and olives on top of the rice and press down gently.
Cover with a lid (or tinfoil) and cook on a low heat for about 5 minutes, until the liquid has been absorbed. Leave to rest for 5 minutes.
Heat 1 tbsp olive oil in a small pan. Place the lemon halves, cut side down, in the pan. Cook on a medium/high heat until caramelised.
Scatter the parsley over the paella, and serve with the caramelised lemons.

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