VEGETABLE AND OLIVE PAELLA
Prep time 15 mins Cooking time 45 mins Serves 4
750ml vegetable stock
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
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.