VEGETABLE AND OLIVE PAELLA

Prep time 15 mins Cooking time 45 mins Serves 4

INGREDIENTS

750ml vegetable stock

500ml water

A pinch of saffron

1 tbsp olive oil

120g aubergine, quartered

170g red onion, finely chopped

2 cloves garlic, crushed

300g tomatoes, descended and finely chopped 150g red bell peppers, thinly sliced 2 tsp smoked paprika 350g Arborio rice

120g frozen peas

100g green beans, trimmed, halved lengthways

60g pitted black olives

4 tbsp chopped flat leaf parsley Lemon wedges, to serve

METHOD

Place stock and water in a medium saucepan; bring to the boil. Remove from heat; stir in saffron. Heat oil in a large frying pan over medium hot heat.; cook aubergine, stir occasionally, for 5 mins or until browned. Remove from pan.

Add onion and garlic to the same pan with tomato, bell pepper and paprika; cook, stirring, until onion softens. Add rice; stir to coat in mixture. Stir in stock mixture; bring to the boil. Reduce heat; simmer, uncovered, for 20 mins or until rice is almost tender. Sprinkle peas, beans and aubergine evenly on surface of paella; simmer, covered, for 10 mins, or until beans and rice are tender.

Season to taste. Top with olives; stand, covered, for 5 mins. Just before serving, sprinkle with parsley; serve with lemon wedges.