How to make homemade Veggie rice?

Pre-chop the vegetables. Chop the onions, tomatoes, garlic and 80 grams of paprika into small cubes. Cut the rest of the paprika into strips. Finely chop the parsley and cut the mushrooms and palm hearts into slices.

Add the olive oil to the paella pan with the onion, garlic, paprika and tomato, and fry for 3 to 4 minutes over medium heat. Add salt and pepper.

Add the sliced mushrooms, artichokes and palm hearts.

Pour in the white wine, stir and cook for about 4 minutes to allow some of the wine to evaporate. Gradually add the rice and stir gently until everything is integrated.

Pour in 800 ml of vegetable stock. Add the saffron threads, the peas and the chopped parsley. Stir well, ensuring all the rice is coated with the liquid. Cook for 10 minutes until almost completely dry.

3 minutes before the 10 minutes are up, add the 100 ml of reserved stock and garnish with the paprika strips.

After 10 minutes, lower the temperature, cover the paella and leave to cook for a further 15 minutes. Leave to rest for at least 10 minutes before serving.

Add a drizzle of olive oil and lemon juice when serving. Enjoy!