Spanish-style Saffron Rice with Roasted Vegetables

and Sunny Tahini 'Aioli'
Enjoy our vegetarian take on paella!
Cals 722 · Prot 17 · Carbs 127 · Fat 17
Vegan
Try Hello Chef Now
45 min
photo
Enjoy our vegetarian take on paella!
Cals 722 · Prot 17 · Carbs 127 · Fat 17
Vegan
Try Hello Chef Now
Download PDF
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

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 will allow a light crust to form on the base of the rice.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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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.
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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. 
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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. Whisk until smooth. This is your aioli.
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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.
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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 will allow a light crust to form on the base of the rice.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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