29 Mar 2015


6 tbs olive oil
2 or 3 red peppers (you can substitute courgettes for some or all the peppers and use courgettes in place of the green beans below if you have no green beans)
2 onions
2 garlic cloves
350g paella rice (or Arborio or risotto?)
4 (generous) tsp paprika paella spice
1200ml veg stock
175g green beans 
175g peas (can be from frozen)
50g olives

NB: use a heavy-bottomed frying pan
  1. Slowly fry red peppers and/or courgettes in 2tbs olive oil for 5 to 10 mins and remove from frying pan with slotted spoon
  2. Finely chop the onion and garlic
  3. Add the remaining 4tbs olive oil to the pan and fry the onion and garlic for 10 mins
  4. Meanwhile, blanche the green beans
  5. Add the rice and paella spice and pour in the veg stock and STIR ONLY ONCE
  6. Once it is simmering, cover and cook on low heat for 15 mins
  7. Add the beans and (frozen) peas and cover and cook for another 10 to 15 mins until the rice is done
Good Housekeeping Vegetarian Cookbook p147

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