Fresh and vibrant, this Spanish-inspired dish is packed full of flavour!
SERVES 4
Prep time: 15 minutes
Cooking time: 25 minutes
INGREDIENTS
1 large onion
1 large pepper
2 courgettes
2 tablespoons vegetable oil
3 garlic cloves
320g cherry tomatoes
2 teaspoons smoked paprika
200g paella rice
700ml water
1 vegetable stock cube
200g frozen peas
1 lemon
20g fresh parsley
Salt and pepper
EQUIPMENT
Knife
Measuring spoons
Wooden spoon
Chopping board
Measuring jug
Large sauté pan or shallow casserole dish
ALLERGENS
Celery (stock cube)
SAFE STORING & REHEATING
Cool quickly and refrigerate for no more than 24 hours.
Reheat once only and make sure it is piping hot (you may need to add a little water).
METHOD
Peel the onion and chop finely
Remove the stalk and seeds of the pepper and slice into strips.
Slice the ends off the courgettes, cut lengthways into 3, then chop into sticks roughly 4cm long.
Heat the oil in the pan. Add the onion, pepper and courgette. Cook for about 5 minutes or until soft.
Remove the skin and ends of the garlic cloves and chop finely.
Chop the tomatoes in half.
Add the garlic to the pan. Cook for about 2 minutes.
Add the paprika and rice and stir.
Add 700ml of boiling water to the stock cube. Stir well to dissolve.
Add the tomatoes and stock to the pan, season with a pinch of salt and pepper. Heat till bubbling.
Cook on a low heat according to instructions on the rice packet until the rice is cooked and the stock is almost absorbed.
Add the frozen peas. Cook for another 2 minutes.
While the rice is cooking, remove the stalks from the parsley and chop finely. Chop the lemon into 4 wedges.
TIP
This works well with lots of different vegetables. Try substituting the peas for cooked green beans.
If you eat meat and fish you can add a handful of cooked chicken and/or cooked prawns for the last 5 mins of cooking