VEGETABLE BLACK RICE ‘PAELLA’

PREP + COOK TIME 1 HOUR 15 MINUTES

SERVES 4

1 teaspoon smoked paprika 1 teaspoon sweet paprika

½ teaspoon chilli powder large pinch of saffron threads

¼ cup (60ml) boiling water

¼ cup (60ml) olive oil

2 cloves garlic, chopped finely 1 medium red onion (170g),

chopped finely

2 large red capsicums (700g),

chopped coarsely

400g cherry tomatoes

1 large eggplant (500g),

chopped coarsely

1 cup (200g) black rice, rinsed 2¼ cups (560ml) vegetable stock 2 cups (500ml) water, extra 8 marinated artichoke halves (380g) 2 tablespoons fresh flat-leaf

parsley leaves 1 Combine both paprikas and chilli powder in a small bowl. Place saffron in another small bowl; cover with the boiling water.

2 Heat half the oil in a 23cm paella pan or large deep frying pan over high heat. Cook half the spice mixture, stirring, for 30 seconds or until fragrant. Add garlic, onion and capsicum; cook, stirring, for 3 minutes or until onion is lightly golden. Add the tomatoes; cook for 10 minutes, mashing the tomatoes slightly with a wooden spoon until they begin to break down. Remove from pan.

3 Add the remaining oil and the remaining spice mixture to same pan; cook, stirring, for 30 seconds or until fragrant. Add eggplant; cook, stirring, for 5 minutes or until eggplant is soft.

4 Add rice; cook, stirring, for 2 minutes. Stir in stock, the extra water, saffron mixture and capsicum mixture; bring to the boil. Reduce heat to medium; simmer, uncovered, stirring occasionally, for 40 minutes or until most of the liquid is absorbed and the rice is tender.

5 Arrange artichokes on rice; cook, covered, for 5 minutes or until heated through.

6 Serve “paella” topped with parsley.