Vegetable based paella

This meat and fish-free version of paella has all the fragrance of garlic and turmeric to give the variety of vegetables depth of flavour. Serves 4

INGREDIENTS

3 tablespoons of olive oil

1 onion, chopped

2 garlic cloves, crushed

2 courgettes, trimmed and diced

2 carrots, peeled and diced

250g paella or risotto rice

227g can chopped plum tomatoes

1/2 teaspoon of turmeric

Pinch of paprika

800ml vegetable stock, hot

100g French beans, cut into short lengths

100g frozen peas

2 tablespoons of chopped parsley

Salt and freshly ground black pepper

Sprig of flat-leaf parsley to garnish

METHOD

1) Heat the oil in a large frying pan and add onion and garlic and cook gently for 2 minutes before adding the courgettes and carrots.

2) Continue to cook for five minutes before adding the rice and tomatoes.

3) Add the turmeric and paprika to the stock and pour into the pan. Bring to the boil, then reduce the heat and cook for 20 minutes, stirring occasionally, until the rice is tender.

4) Meanwhile, cook the beans and peas in boiling water for 5 minutes. Drain and add to the rice 5 minutes before the end of cooking.

5) Stir in the chopped parsley and season to taste with salt and pepper, then take off the heat and leave to rest for 5 minutes.

6) Serve garnished with some flat-leaf parsley.