Information

Prep: 15'
Cook: 40' 		Serves: 4 Energy / serving: 1736 kJ

Description

Cook a vegetarian take on a classic paella, packed with nutritious ingredients like red peppers, green beans, broccoli and butter beans

Nutrition

per serving
Fat
7 g 		Saturates
1 g 		Carbs
70 g 		Sugars
12 g 		Fibre
11 g 		Protein
11 g 		Salt
2 g

Ingredients

  • 15 ml olive oil
  • 1 large onion, finely sliced
  • 1 fat garlic clove, crushed
  • 2 red peppers, sliced
  • 15 ml turmeric
  • saffron (optional)
  • 37.5 ml smoked paprika
  • 300 g paella rice
  • 200 g chopped tomatoes
  • 400 g butter beans, drained
  • 500 ml vegetable stock
  • 125 ml white wine
  • 200 g frozen peas
  • salt, and pepper
  • 1 lemon, cut into wedges, to serve
  • parsley, finely chopped, to serve

Method

Step 1

Heat the oil over a low heat, then add the onions and cook slowly until softened – about 5'. Add the garlic, stir for 1', then toss in the peppers and cook for a further 3'–4'.

Step 2

Stir in the tumeric, saffron, and smoked paprika, then tip in the rice. Stir to coat the rice in the spices for about 2', then pour in the stock, wine, chopped tomatoes, and beans. Bring to the boil to evaporate the wine, then reduce to a simmer for about 20'.

Step 3

Add the peas to the pan and simmer for a further 5', until the rice is cooked. Season well and serve with the lemon and parsley.