1 bunch asparagus, ends trimmed, cut into 5-cm pieces
1/2 cup frozen green peas
400g tin diced tomatoes
6 to 8 saffron threads
1/2 tsp paprika
2 bay leaves
2 cups cooked rice
120ml reduced-sodium vegetable stock
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
1) Heat the oil in a large paella pan or skillet over medium-high heat.
2) Add the soy sausage and garlic and cook for 2 minutes. Add the artichokes, squash, courgette, carrots, asparagus, peas, tomatoes, saffron, paprika and bay leaves, bring to a simmer and cook for 5 minutes. Add the rice and stock and cook for 5 minutes, until the liquid is absorbed. Remove from the heat, remove the bay leaves and stir in the parsley.
Season, to taste, with salt and black pepper and serve.