Spanish-style Saffron Rice with Roasted Vegetables

and Sunny Tahini 'Aioli'

photo
vegan
Share!
vegan
Share!

Instructions

photo

1 Roast veg

Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. De-seed and roughly chop the peppers. Place the squash and peppers on a baking tray with a drizzle of oil and season with salt. Roast for 30 min.

photo

2 Prep

Meanwhile, peel and chop the onion. Peel and mince the garlic. Roughly chop the tomato. Boil the measured water and dissolve the stock cube and saffron in it.

photo

3 Simmer

Heat a pan with a lid over a medium heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min.  Add half of the garlic, the smoked paprika and cook for 1 min further. Add the rice and tomatoes. Pour the stock over the rice, stir once and cover with a lid. Cook for 15 min until the rice is tender and the stock is absorbed. 

photo

4 Aioli

Meanwhile, slice the lemon into wedges. In a small bowl combine the tahini with the reserved garlic, a pinch of turmeric, 2/3/4 tbsp of warm water and the agave syrup. Season with a generous squeeze of lemon juice and a pinch of salt, and whisk until smooth. This is your aioli.

photo

5 Finish

Once the vegetables are roasted, add them to the cooked rice along with the peas. Cover once more and cook for 5 min further. Finally, stir through the olives.

photo

6 Serve

Finely chop the parsley. Once ready, squeeze the remaining lemon wedges over the rice. Garnish with the chopped parsley and serve with the sunny aioli.

Tips for fussy eaters

Olives aren't to everyone's taste! Leave them out if you're not a fan.

Pro tip

Unlike risotto, it is important not to stir a paella after the stock has been added! This allows a light crust to form on the base of the rice.

Enjoy our vegetarian take on paella.

Cooking Time: 45 min

Cals 729 · Prot 17 · Carbs 129 · Fat 17

Dairy-Free

Ingredients

Number of people

Rice

Butternut squash 600 Grams
Red pepper 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Red onion 1 Piece
Garlic cloves 2 Piece
Tomatoes 1 Piece
Water 320 ML
Vegetable stock cube 1 Piece
Splash of saffron 20 ML
Smoked paprika powder 2 Grams
Arborio rice 160 Grams
Lemon 1 Piece
Green peas 100 Grams
Kalamata olives 40 Grams
Fresh parsley 15 Grams

Sunny aioli

Tahini 40 Grams
Turmeric powder 2 Grams
Agave syrup 10 ML
Salt 0.5 Tsp

Enjoy our vegetarian take on paella.

Cooking Time: 45 min

Cals 729 · Prot 17 · Carbs 129 · Fat 17

Dairy-Free

Instructions

photo

1 Roast veg

Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. De-seed and roughly chop the peppers. Place the squash and peppers on a baking tray with a drizzle of oil and season with salt. Roast for 30 min.

photo

2 Prep

Meanwhile, peel and chop the onion. Peel and mince the garlic. Roughly chop the tomato. Boil the measured water and dissolve the stock cube and saffron in it.

photo

3 Simmer

Heat a pan with a lid over a medium heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min.  Add half of the garlic, the smoked paprika and cook for 1 min further. Add the rice and tomatoes. Pour the stock over the rice, stir once and cover with a lid. Cook for 15 min until the rice is tender and the stock is absorbed. 

photo

4 Aioli

Meanwhile, slice the lemon into wedges. In a small bowl combine the tahini with the reserved garlic, a pinch of turmeric, 2/3/4 tbsp of warm water and the agave syrup. Season with a generous squeeze of lemon juice and a pinch of salt, and whisk until smooth. This is your aioli.

photo

5 Finish

Once the vegetables are roasted, add them to the cooked rice along with the peas. Cover once more and cook for 5 min further. Finally, stir through the olives.

photo

6 Serve

Finely chop the parsley. Once ready, squeeze the remaining lemon wedges over the rice. Garnish with the chopped parsley and serve with the sunny aioli.

Tips for fussy eaters

Olives aren't to everyone's taste! Leave them out if you're not a fan.

Pro tip

Unlike risotto, it is important not to stir a paella after the stock has been added! This allows a light crust to form on the base of the rice.

Ingredients

Number of people

Rice

Butternut squash 600 Grams
Red pepper 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Red onion 1 Piece
Garlic cloves 2 Piece
Tomatoes 1 Piece
Water 320 ML
Vegetable stock cube 1 Piece
Splash of saffron 20 ML
Smoked paprika powder 2 Grams
Arborio rice 160 Grams
Lemon 1 Piece
Green peas 100 Grams
Kalamata olives 40 Grams
Fresh parsley 15 Grams

Sunny aioli

Tahini 40 Grams
Turmeric powder 2 Grams
Agave syrup 10 ML
Salt 0.5 Tsp
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...