Smoky Vegetable Paella

SERVES 4 PREPARATION 15 MINUTES COOKING 50 MINUTES

1¼ litres vegetable stock ¼ teaspoons saffron threads 4 ripe tomatoes ¼ 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 ¼ teaspoon cayenne pepper 2 cups medium grain rice ½ cup white wine 425g canned black beans,

rinsed, drained 200g green beans, trimmed,

halved

chopped parsley, lemon wedges to serve

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.