Name: Smoky vegetable paella
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 1/4 litre vegetable stock; 1/4 teaspoon saffron threads; 4 ripe tomatoes; 1/4 cup olive oil; 1 red capsicum, seeded, cut into wedges; 1 yellow capsicum, seeded, cut into wedges; 1 red onion, cut into wedges; 4 garlic cloves, crushed; 1 tablespoon smoked paprika; 1/4 teaspoon cayenne pepper; 2 cup medium grain rice; 1/2 cup white wine; 425 gram canned black beans, rinsed, drained; 200 gram green beans, trimmed, halved; chopped parsley, lemon wedges to serve

Smoky vegetable paella

A Spanish favourite gets a delicious vegetarian twist with this smoky vegetable paella recipe. Serve for a comforting family meal and make it easy to get your 5+ a day!

Serves 4

Prep

15M

Cook

50M

Total

1H 5M

This recipe first appeared in Woman’s Day.

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Ingredients

1 1/4 litre vegetable stock

1/4 teaspoon saffron threads

4 ripe tomatoes

1/4 cup olive oil

1 red capsicum, seeded, cut into wedges

1 yellow capsicum, seeded, cut into wedges

1 red onion, cut into wedges

4 garlic cloves, crushed

1 tablespoon smoked paprika

1/4 teaspoon cayenne pepper

2 cup medium grain rice

1/2 cup white wine

425 gram canned black beans, rinsed, drained

200 gram green beans, trimmed, halved

chopped parsley, lemon wedges to serve

Method

1.In a large saucepan, heat combined stock and saffron on low. Simmer for 10 minutes to infuse.

2.Score a cross into the base of each tomato. Plunge into a saucepan of just-boiled water for 1-2 minutes until skins loosen. Refresh in cold water. Peel away skin. Quarter, scrape out seeds and chop.

3.In a large saucepan, heat oil on high. Sauté capsicum, onion and garlic for 4-5 minutes until tender. Stir in paprika and cayenne. Cook for 1 minute, stirring, until fragrant.

4.Add tomatoes and increase heat to high. Cook for 2-3 minutes until liquid has evaporated.

5.Pour rice into frying pan. Cook, stirring, for 2 minutes until well coated. Mix in wine and cook for 1 minute until liquid has evaporated.

6.Pour in warm stock and bring to the boil. Reduce heat to medium and simmer for 15-20 minutes until rice is tender. Stir black beans and green beans through for the final 5 minutes.

7.Serve sprinkled with parsley and accompanied with lemon wedges for squeezing.