Sunday, 3 January 2016

Vegetable Paella

Serves 4

  • Splash of olive oil
  • 1 large red onion, diced finely
  • 2 cloves of garlic crushed
  • 1 red and 1 orange pepper
  • 10oz risotto or paella rice
  • Small handful of French green beans 
  • 2oz frozen peas
  • 2oz frozen Sweetcorn or handful of baby corn 
  • 24 Black olives
  • 750ml veg stock made with saffron, salt, pepper and bay leaves
  • Handful of cashews
  • 6 sundried tomatoes, chopped
  • 180ml of white wine (vegetarian)
  • Fresh parsley to serve
  1. Heat the oil in a large frying pan and add the onion and peppers.  Fry for a few minutes until starting to brown.  Add the garlic and cook for a further minute stirring to prevent it burning.
  2. Add the rice and stir well to coat with oil.  Add the wine and cook until absorbed.
  3. Add the stock, beans, peas, olives and sweetcorn and cook until the rice is cooked – about 20 minutes.
  4. Add the sundried tomatoes and cashews, cook for a couple of minutes to warm through and serve

No comments:

Post a Comment