Vegetable black rice paella

Prep 0 h : 15 m
Cook 1 h : 0 m


  • 1 tsp smoked paprika

    1 tsp sweet paprika

    ΒΌ tsp chilli powder

    A large pinch of saffron threads

    4 tbsp olive oil

    2 cloves garlic, finely chopped

    170g red onion, finely chopped

    2 large red bellpeppers, chopped

    400g cherry tomatoes

    500g aubergine, chopped

    200g black rice, rinsed

    560ml vegetable stock

    500ml water, extra

    380g marinated artichoke halves

    2 tbsp chopped parsley


  • Combine both paprika and chilli powder in a bowl.

    Place saffron in another small bowl; cover with boiling water.

    Heat half the oil in a 2 large deep frying pan over high heat.

    Cook half the spice mixture, stirring, for 30 seconds or until fragrant.

    Add garlic, onion and bellpepper; cook, stirring, for 3 mins or until onion is lightly golden.

    Add tomatoes; cook for 10 mins, mashing the tomatoes slightly until tomatoes begin to break down.

    Remove from pan.

    Add remaining oil and spices to same pan; cook, stirring for 30 seconds or until fragrant.

    Add aubergine, until aubergine has softened, about 5 mins.

    Add rice, cook, stirring, for 2 mins.

    Stir in stock, the extra water, saffron mixture and bellpepper mixture; bring to the boil.

    Reduce heat and simmer, uncovered, stirring occasionally, for 40 mins or until most of the liquid is absorbed and the rice is tender.

    Arrange artichokes on rice; cook, covered, for 5 mins or until heated through.

    Serve paella topped with parsley.