Recipe: Vegetable Paella

via Anthony Worrall Thompson Low Fat Cookbook

Ingredients

• 900ml vegetable stock
• 200ml water
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, fineley chopped
• 2 bay leaves
• 2 sprigs of thyme
• 2 dried chillies
• 1 red pepper, deseeded and finely chopped
• Pinch of saffron
• Half tsp ground turmeric
• 2 tsp sweet paprika
• 325g arborio or risotto rice
• 115g petits pois
• 115g baby broad beans
• 1 large courgette, diced into 5mm cubes
• 12 pitted black olives
• 2 tbsp parsley, chopped

Method:

1. Heat the stock and water in a pan to boiling.
2. In a large frying pan, heat the oil then cook the onion, garlic, bay leaves, thyme and chillies gently for 10-12 minutes, until soft.
3. Stir in the red pepper, turmeric, saffron, paprika and rice until well combined, cook for 2 minutes.
4. Add the stock and water, bring to the boil, then reduce heat and cook for approx 18 minutes until the liquid has evaporated.
5. Stir in the peas, broad beans, courgette and olives and cover with a lid, turn off the heat and leave for 5 minutes.
6. Season with salt and pepper, sprinkle with parsley and serve.