Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Spring vegetable fideuà
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 300g fideos or vermicelli
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- ½ fennel bulb, finely chopped
- 4 garlic cloves, finely chopped
- 300g tomatoes, roughly chopped
- ½ tsp sweet smoked paprika
- a small pinch saffron
- 850ml vegetable stock
- 150g frozen peas
- 250g frozen broad beans, podded and skins removed
- 4 artichoke hearts from a jar, halved, drained and rinsed
BROAD BEAN SALSA
- 150g frozen broad beans, podded and skins removed
- ½ lemon, peeled and pith removed
- a small bunch flat-leaf parsley roughly chopped
- 40ml extra-virgin olive oil
Method
- STEP 1
Heat the grill to medium or 200C. Start by toasting the fideos in a dry frying pan over a medium-high heat for 2 minutes or until lightly golden. Heat the olive oil in a paella pan or large ovenproof frying pan, then add the onion and fennel. Fry for 10-15 minutes or until softened and translucent, before adding the garlic and cooking for a further minute. Add the tomatoes, paprika, saffron and fideos. Stir to combine before adding the stock, peas and beans. Season to taste, bring the stock to the boil, then lower the heat and simmer gently for 12-14 minutes or until most of the stock has been absorbed.
- STEP 2
For the salsa, coarsely chop the beans, then finely dice the lemon flesh, discarding any seeds as you go. Stir in the parsley and olive oil, and season.
- STEP 3
Arrange the artichoke hearts on top of the fideuà, then grill for a few minutes until warmed though and the top is crispy. Spoon over the salsa and serve.
