SMOKY VEGETABLE PAELLA
SERVES 4 PREP 15 MINS COOK 50 MINS PER SERVE 3190kj COST $$
1 ¼ litres vegetable stock ¼ tsp saffron threads 4 ripe tomatoes ¼ cup olive oil 1 red capsicum, seeded, wedges 1 yellow capsicum, seeded, wedges 1 red onion, wedges 4 garlic cloves, crushed 1 tbsp smoked paprika ¼ tsp cayenne pepper 2 cups medium grain rice ½ cup white wine 425g canned black beans, rinsed, drained 200g green beans, trimmed, halved chopped parsley, lemon cheeks, to serve
1 In a large saucepan, heat combined stock and saffron on low. Simmer 10 minutes to infuse. 2 Score a cross into the base of each tomato. Plunge into a saucepan of just-boiled water 1-2 minutes until skins loosen. Refresh in cold water. Peel away skin. Quarter, scrape out seeds and chop. 3 In a large saucepan, heat oil on high. Saute capsicum, onion and garlic 4-5 minutes until tender. Stir in paprika and cayenne. Cook 1 minute, stirring, until fragrant. 4 Add tomatoes and increase heat to high. Cook 2-3 minutes, until liquid has evaporated. 5 Pour rice into frying pan. Cook, stirring, 2 minutes until well coated. Mix in wine and cook 1 minute until liquid has evaporated. 6 Pour in warm stock, bring to the boil. Reduce heat to medium and simmer 15-20 minutes until rice is tender. Stir black beans and green beans through for final 5 minutes. 7 Serve sprinkled with chopped parsley and accompanied with lemon cheeks for squeezing.