Kikkoman masters 20

Summer Paella

The Vegetarian Society
Serves: 4
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  • 1 onion, sliced
  • 1 tbsp olive oil
  • 3 cloves garlic, crushed
  • 100g green beans, cut into pieces
  • 100g artichoke halves in oil, drained
  • 20g capers
  • 45g gherkin, finely chopped
  • 25g black olives, pitted
  • 200g button mushrooms, halved
  • 1 tbsp tomato puree
  • 200g paella rice
  • ½ tsp turmeric powder
  • 1L vegetable stock
  • 10 cherry tomatoes, cut in half
  • 5g fresh tarragon, chopped
  • 50g sun-dried tomato puree
  • 15g flaked almonds, toasted
  • 1 lemon, cut into wedges


  1. Heat paella pan. Fry onion in oil for 5 minutes then add the garlic and fry for about
    30 seconds
  2. Add asparagus and continue to cook for 5 more minutes
  3. Add artichokes, capers, gherkins, olives, mushrooms and tomato puree, and cook for
    2 minutes
  4. Add rice and turmeric and cook for 5 minutes stirring from time to time
  5. Add stock and cook for 20 minutes. Add more if required
  6. Add tomatoes and tarragon then the tomato puree in blobs around the finished dish. Garnish with almonds and lemon wedge
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