Ingredients: • 2 tbsp olive oil • 1 onion, finely chopped • 3 garlic cloves, minced • 1 red pepper, diced • 1 yellow pepper, diced • 150g green beans, chopped • 150g frozen peas • 200g butter beans (drained & rinsed) • 300g paella rice (or risotto rice if not available) • 1 tsp smoked paprika • 1 tsp sweet paprika • ½ tsp turmeric (or saffron, if available) • 1 tin (400g) chopped tomatoes • 750ml hot vegetable stock • 1 lemon, cut into wedges • Fresh parsley or chives, chopped, for garnish • Salt & black pepper, to taste
Method: Heat olive oil in a large pan. Fry onion until soft, then add garlic, peppers and green beans. Cook for 5 minutes. Stir in paprika, turmeric (or saffron), and rice. Toast for 1–2 minutes. Add chopped tomatoes and pour in the hot vegetable stock. Stir well and season with salt and pepper. Reduce heat to medium and simmer uncovered for 20 minutes, stirring occasionally. Add peas and butter beans in the last 5 minutes of cooking. If it gets too dry, splash in a little more stock. Once rice is cooked and liquid absorbed, remove from heat. Cover with a clean tea towel for 5 minutes. Garnish with parsley/chives and serve with lemon wedges.
