Serves: 6-8
Prep time: 15 Mins
Cook time: 40 Mins
INGREDIENTS
1 large red bell pepper
1 large yellow bell pepper
1 large brown onion, finely diced
2 garlic cloves, finely minced
2 stalks celery, sliced
250g Nolans Portabellini Mushrooms, sliced
2 medium baby marrows, sliced
1 large fennel bulb, thinly sliced
2 cups / ± 420g Bomba or Arborio rice (you want a short grain rice for paella)
1 tsp sweet smoked paprika
A good pinch of saffron threads
1 litre vegetable stock, kept warm
Salt and pepper, to taste
Olive oil, for cooking
Fresh wedges of lemon, for serving
Roughly chopped parsley, for serving