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Paella (vg) - June

By Nick Nutter | 31 May 2019

Ingredients (Serves 4)

2 tbsp: olive oil
2: medium onions, sliced
4: cloves garlic, chopped
1: green pepper, cored and diced
1: red pepper, cored and diced
1: cup of frozen peas
2: tomatoes, chopped
1: tsp paprika
a good pinch: of saffron threads dissolved in 500ml: vegetable stock
200gm: paella rice
ground black pepper
chopped parsley, optional, as much as you like

Method

1. Heat the oil in a paella pan or large non-stick frying pan. Add the onions and garlic, cover and cook for about 5 minutes until soft. Then add the peppers and peas, stir in, cover again and cook for a few more minutes.

2. Make a well in the centre, put the tomatoes in the well and the paprika on top.

3. Stir in the rice to coat well so it forms an even layer, then add 400ml stock and the saffron and soaking water. Simmer vigorously for 10 minutes then reduce the heat to a slow simmer. Cook for about ten minutes – if the dish looks very dry before the rice has cooked completely then add the rest of the stock, bearing in mind it shouldn’t be at all soupy.

4. Season with pepper and stir.

5. Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot. It’s also pretty nice cold and should keep for a few days in the fridge.

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