Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Paella with Sweetheart Cabbage and Broad Beans

By OcadoLife
Spanish chef and cookbook author Omar Allibhoy created this budget-friendly, vegan Paella with Sweetheart Cabbage and Broad Beans. “In Spain we say there’s a paella for every day of the year, because it’s all about…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1 generous pinch saffron
  • 1.2 litre vegetable stock, hot
  • 4 tbsp olive oil
  • 6 garlic cloves, finely chopped or grated
  • 1 tbsp sweet smoked paprika
  • 1 tomato, grated
  • 400g paella rice
  • 100g broad beans, podded
  • 1 sweetheart cabbage, quartered lengthways (or cut into 6 if large)
  • 1 lemon, cut into wedges for squeezing over (optional)

Method

5 steps

  1. Step 1

    Crumble the saffron into the hot vegetable stock and keep warm over a low heat.

  2. Step 2

    Heat 2 tbsp oil in a paella pan or large frying pan over a high heat. Add the garlic, paprika and tomato, cook for 2 mins, then stir in the rice, until each grain is coated.

  3. Step 3

    Add the stock and a little seasoning; stir well. Cook on a high heat for the first 10 mins, then reduce to low and add the broad beans. Cook for 8 mins more, without stirring, until the stock has been fully absorbed and you can hear the bottom is starting to fry.

  4. Step 4

    Meanwhile, heat the remaining 2 tbsp oil in a frying pan over a medium-high heat. Add the cabbage wedges and cook for 5-10 mins on each side until charred and soft. Season well.

  5. Step 5

    Remove the paella from the heat and leave to rest for 5 mins before topping with the hot cabbage wedges and some lemon wedges for squeezing over, if liked.