Courgette and Artichoke Arroz (VG) from Broke Vegan: One Pot
“Imagine cooking this over an open fire by the sea in Spain, as this is a Broke Vegan take on a paella, using turmeric to echo the original’s characteristic saffron yellow colour at a fraction of the cost. The key is not to stir the rice during cooking, as you want a crispy bottom. You can change it up by using different vegetables (see below) – it is also really good with fennel, sun-dried tomatoes and olives.” Sam Dixon, author of Broke Vegan: One Pot
Serves 4–6
2 tablespoons olive oil
1 onion, finely sliced
1 red pepper, finely sliced
2 garlic cloves, finely sliced
2 large courgettes, halved lengthways and cut into 1 cm (1/2 inch) thick half-moons
2 tablespoons tomato purée
½ teaspoon ground turmeric
250 g (8 oz) paella rice (I use bomba)
750 ml (11/4 pints) hot vegan stock
200 g (7 oz) shop-bought chargrilled artichokes
Salt and pepper
To serve
Handful of flat leaf parsley leaves, roughly chopped
1 lemon, sliced into wedges
Preheat the oven to 200°C (400°F), Gas Mark 6.
Heat the olive oil in a large, shallow ovenproof casserole dish, add the onion, red pepper and garlic and cook over a medium heat for about 8 minutes until soft and beginning to caramelize.
Stir in the courgettes and cook for another 5 minutes.
Add the tomato purée, turmeric and rice, then pour over the hot stock and stir until well combined. Season with salt and pepper to taste. Arrange the artichokes on top, then cook, uncovered, in the oven for about 35 minutes until the rice is fluffy and crisp on top and most of the liquid has been absorbed.
Scatter over the parsley and serve with the lemon wedges.
FOR SUN-DRIED TOMATO & PEA ARROZ, cook as above but add 1 yellow pepper, finely sliced, along with the red pepper. Swap the courgettes and artichokes for 300 g (10 oz) frozen peas and 200 g (7 oz) sun-dried tomatoes, adding them with the tomato purée, turmeric and rice before pouring over the stock. Serve as above.
