South Taranaki Star
SUMMER BULGUR PAELLA WITH GRILLED CAPSICUMS & RED PEPPER PESTO
Ready in 35 minutes
■ 1 brown onion, finely diced
■ 1 tsp olive oil
■ 10g paella spice blend (2 tsp smoked paprika, tsp lemon pepper, 1 tsp garlic powder)
■ 125g saffron powder
■ 1.5 cups bulgur wheat
■ 60g tomato paste
■ 3 cups water
■ 250g frozen peas
■ 2 courgettes, thinly sliced into rounds
■ 2 baby capsicums, cut in half
■ 2 tsp olive oil
■ 1 pack cherry tomatoes, cut in half
■ 1 lemon, cut into wedges
■ 1 bunch parsley, leaves picked
■ 4 Tbsp red pepper pesto
Prep paella & veges: Finely dice onion. Slice courgette into rounds and cut capsicums in half. Set aside separately.
Start paella: Heat oil in a large fry-pan (with a lid) on mediumhigh heat. Cook onion for 2-3 minutes, stirring, until soft. Add paella spice blend, saffron powder and bulgur wheat and cook for a further 1-2 minutes, stirring, until fragrant. Add tomato paste and water, stir and bring to a simmer.
Finish paella: Once simmering, cover with a lid and reduce heat to low to cook for 12 minutes. After 12 minutes, remove from heat, quickly sprinkle peas over bulgur and return lid to pan to steam for a further 5 minutes, until peas are tender.
Meanwhile, cook veges
Toss courgette and capsicums in a medium bowl with oil and season. Heat a medium griddle pan (or fry-pan) on high heat. Cook courgette and capsicum (in batches) for 5-6 minutes, turning occasionally, until tender and charred.
Cut tomatoes in half, cut lemon into wedges and pick parsley leaves.
Paella topped with veges, tomatoes, capsicum pesto and parsley. Serve lemon wedges on the side for squeezing.