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Restaurants›Lussmanns Brasserie›Roasted Vegetable, Leccino Olive & Lemon Paella Recipe

Roasted Vegetable, Leccino Olive & Lemon Paella Recipe

Name: Lussmanns Brasseries Roasted Vegetable, Leccino Olive & Lemon Paella Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 cup onion, finely chopped; 3 cloves garlic cloves, minced; 1 cup red bell pepper, diced; 1 cup yellow bell pepper, diced; 1 cup medium carrot, diced; 1 cup zucchini, diced; 2 cups short-grain paella or arborio rice; 5 cups good-quality vegetable stock, hot; 1 cup dry white wine (optional); 1 tsp smoked paprika; 1 tsp sweet paprika; 0.25 tsp saffron threads, lightly crushed; 1 tbs lemon zest (from 1 lemon); 1.5 tsp salt; 0.5 tsp freshly ground black pepper; 1 cup baby tomatoes, halved; 1 cup eggplant, cut into 1-inch cubes; 1 cup asparagus, trimmed and cut into 2-inch pieces; 0.75 cup Leccino olives, pitted and halved; 0.5 cup cherry or sundried tomatoes (optional, quartered); 1 tsp fresh thyme leaves; 1 tsp fresh rosemary, chopped; 2 tbs lemon juice; 1 tsp sea salt; 0.5 tsp black pepper; 2 tbs olive oil for roasting; 8 slices Barnet halloumi (or similar grilling halloumi), cut into 1/2-inch slices; 1 tbs olive oil for grilling

Inspired by Lussmanns Brasserie

Time1h 10m

Serves4

add grilled Barnet halloumi

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Ingredients

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Paella base

3 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 cup Onion, finely chopped

3 cloves Garlic cloves, minced

1 cup red bell pepper, diced

1 cup yellow bell pepper, diced

1 cup medium carrot, diced

1 cup Zucchini, diced

2 cups short-grain paella or arborio rice

5 cups good-quality vegetable stock, hot

1 cup dry white wine (optional)

1 tsp Smoked paprika

1 tsp sweet paprika

1/4 tsp saffron threads, lightly crushed

1 tbs lemon zest (from 1 lemon)

1 1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Roasted vegetables & olives

1 cup baby tomatoes, halved

1 cup eggplant, cut into 1-inch cubes

1 cup asparagus, trimmed and cut into 2-inch pieces

3/4 cup Leccino olives, pitted and halved

1/2 cup cherry or sundried tomatoes (optional, quartered)

1 tsp fresh thyme leaves

1 tsp Fresh rosemary, chopped

2 tbs ReaLemon lemon juice

1 tsp sea salt

1/2 tsp black pepper

2 tbs olive oil for roasting

Halloumi (grilled Barnet halloumi)

8 slices Barnet halloumi (or similar grilling halloumi), cut into 1/2-inch slices

1 tbs olive oil for grilling

1 whole lemon, cut into wedges (for serving)

1/2 tsp dried oregano (optional)

Finishing garnish

1/2 cup fresh flat-leaf parsley, chopped

1 tsp lemon zest (extra)

1 tbs extra-virgin olive oil

Method

Roasted vegetables & olives

Preheat the oven to 220°C (430°F). On a large roasting tray, toss eggplant, baby tomatoes, asparagus, cherry/sundried tomatoes (if using) with 2 tbs olive oil, 1 tsp sea salt, 1/2 tsp black pepper, thyme and rosemary. Spread in a single layer.

Roast for 18–22 minutes, turning once, until vegetables are tender and lightly caramelized. Remove from oven and toss with Leccino olives and 2 tbs lemon juice. Set aside at room temperature.

Paella base

In a wide, heavy paella pan or large skillet (about 12–14 inches), heat 3 tbs extra-virgin olive oil and 1 tbs butter over medium heat until butter melts and foam subsides.

Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Stir in minced garlic, diced red and yellow bell peppers, diced carrot and zucchini. Cook 5–6 minutes until softened but not browned.

Add the rice and stir to coat the grains in the oil and vegetables, toasting lightly for 1–2 minutes.

If using, pour in the white wine and simmer briskly for 1–2 minutes until mostly absorbed.

Stir in smoked paprika, sweet paprika, saffron threads, lemon zest, salt and pepper.

Carefully pour in the hot vegetable stock and bring to a gentle simmer. Spread the rice evenly in the pan and reduce heat to medium-low. Simmer, uncovered, without stirring, for 15 minutes. Shake the pan occasionally to ensure even cooking but avoid stirring frequently to encourage a socarrat (crispy bottom).

After 15 minutes, scatter the roasted vegetables and olives evenly over the rice. If the surface looks dry, spoon a little extra hot stock or water around the edges (up to 1/2 cup) and continue to cook for another 6–8 minutes until rice is tender and most liquid is absorbed.

Turn the heat up briefly for 1–2 minutes to encourage a light socarrat (listen for gentle crackling). Remove from heat, cover loosely with foil or a clean kitchen towel, and rest for 5 minutes.

Halloumi (grilled Barnet halloumi)

While the paella is finishing, brush the halloumi slices with 1 tbs olive oil and sprinkle with 1/2 tsp dried oregano (if using).

Heat a grill pan or heavy skillet over medium-high heat until very hot. Grill the halloumi slices 1–2 minutes per side until golden brown grill marks form and cheese is heated through. Do not overcook or the halloumi will become too firm.

Remove from heat and keep warm. Cut lemon into wedges for serving.

Finishing & serving

Remove the foil or towel from the rested paella. Drizzle 1 tbs extra-virgin olive oil over the top and scatter chopped parsley and extra lemon zest evenly.

Arrange the grilled Barnet halloumi slices on top of the paella or serve on the side. Garnish with lemon wedges so diners can squeeze fresh lemon over their portions.

Serve hot, straight from the pan, dividing into 4 generous portions.