Veggie Paella
Serves 2
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
160g red pepper, sliced
160g courgette, cut into batons
50g shallot, finely diced
2 garlic cloves, finely diced
2 tsp smoked paprika
1 bay leaf
100g paella rice
160g baby tomatoes, halved
¼ tsp saffron
350-400ml vegetable stock
Method
Step 1: Heat the oil in a pan or shallow casserole dish over a medium heat. Add red pepper, courgette, shallot and garlic and cook for 5-6 mins, or until softened.
Step 2: Add the paprika and bay leaf and stir to coat the vegetables.
Step 3: Add the rice and stir through for a minute to slightly toast the grains.
Step 4: Next, add the tomatoes, saffron and stock and season well with salt and pepper.
Step 5: Bring to a simmer and cook for
Step 6: The rice should be tender and the stock almost all absorbed. Add the peas for the last 5 minutes of cooking. 16-18 minutes. No need to stir.
Step 7: Take off the heat and scatter with parsley.
Step 8: Serve scattered with lemon wedges to squeeze over.
Step 9: Enjoy!
Tip: Whenever preparing chicken, I always wash thoroughly in salt water, fully drain off water, pop in a bowl, and pour over freshly squeezed juice from a couple of limes, leave on the side for 10 minutes. Do not rise, just drain excess juice away and the chicken is ready to cook.
