VEG­ETABLE AND OLIVE PAELLA

Friday - - FOOD -

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.

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