Prepare the vegetable stock and set aside. Cut up the mushrooms and red peppers.
Put them in a large saucepan along with the peas, green beans, carrots and Veggie Pieces M.
Add the turmeric, paprika, lemon juice, a dash of olive oil, garlic and salt.
Fry for approx. 5 minutes until the vegetables are soft.
Cut up the tomatoes and add them to the pan with the saffron and olives.
Leave to simmer for a few minutes then add the rice and vegetable stock. Put a lid on the pan.
Bring to the boil, then turn down the heat and leave to simmer for 1 hour.
Stir no more than once every 20 minutes.
After an hour, check the rice has cooked. If it is not ready yet, keep cooking for a few minutes.
Add in the juice from the 2 remaining lemons, as well as the toasted almonds.
Serve the paella in wide-rimmed bowls and sprinkle it with chopped coriander.
Veggie Pieces "M"
1 kg
Round brown rice
1 kg
Peas
100 g
Carrots
400 g
Red peppers
4
Red/yellow cherry tomatoes
40
Button mushrooms
500 g
Lemons
3
French beans
400 g
Black olives
150 g
Paprika
10 g
Turmeric
20 g
Crushed garlic
4 cloves
Saffron
1 teaspoon
Toasted almonds
100 g
Olive oil
100 g
Fresh coriander
30 g
Vegetable stock
170 cl
Salt