An easy, healthy and filling paella dish of vegetables and rice.
15 mins mins
30 mins mins
45 mins mins
250-300gm Laila Basmati or Long Grain Rice
1 green and 1 red pepper, cored and diced
1 cup of peas (frozen are fine)
1 cup of sweetcorn niblets
2 tomatoes, chopped
2 tbsp olive oil
2 medium onions, sliced
4 cloves garlic, chopped
1 tsp paprika
a good pinch of saffron threads (dissolved in 800ml chicken or vegetable stock)
ground black pepper
Begin by heating the oil in a large non-stick frying pan, add the onions and garlic. Cover this and cook for about 3 minutes until the ingredients become soft.
Add the peppers, sweetcorn and peas, stir these in and cover again to cook for a few more minutes.
Make a well in the centre of this mixture and place the tomatoes in and then put the paprika on top. Now add the stock with the saffron mixed in. Make sure this does not overflow – if it does, just use less rice. Now season with the pepper and stir.
Pour in the rice – however much will fit over the stock. Stir it in gently and then allow it to simmer until the liquid has absorbed and the rice has cooked. This will take around 20 minutes, be sure to stir occasionally. Test a bit of rice to see if has cooked – add a bit of stock or hot water if it has not.
Just before the rice has finished cooking, stir in the parsley. Now turn the gas low, cover the pan with a wet tea towel and cover with a lid. The rice will steam and finish cooking here. Serve.